Chef: Ryan Goldin



  • 1 3/4 cups of Griopro® Cricket Powder
  • 1 tbsp of baking powder
  • 1 tbsp organic granulated sugar
  • 1/2 tsp of sea salt
  • 1/4 cup vegetable oil
  • 3/4 cup of unsweetened almond milk


  1. Preheat oven to 450F.
  2. Mix all dry ingredients together in a medium sized bowl, including Griopro® Cricket Powder.
  3. Slowly mix in vegetable oil into the batter until consistency is close to almond or corn meal.
  4. Transfer into another bowl to work the batter with your hands.
  5. Add almond milk until batter forms into a soft dough. Remove from bowl and knead ten times on floured surface.
  6. Use rolling pin to roll out the dough to an approximate thickness of 1/2 inch. Cut into 2″ rounds using a small mug or glass.
  7. Place rounds carefully onto an ungreased cookie sheet covered in parchment paper.
  8. Bake biscuits for 10-12 minutes or until golden brown on the bottom.
  9. Enjoy fresh from the oven!