This amazing green Paleo bread with cricket flour is more like a cake than bread in terms of the texture. It tastes wonderful toasted for breakfast, just be careful as it is quite delicate. This recipe is gluten- and dairy free. You can use any herbs of your choice, or add grated courgette or spinach leaves instead of the kale.

Green Paleo Bread with Cricket Flour1

Green Paleo Bread with Cricket Flour2

(1 small loaf of Green Paleo bread with cricket flour)


65 g coconut butter

200 g almond flour

30 g cricket flour

1 ½ tsp baking powder

1 ¼ tsp bicarbonate of soda

1 bunch of kale

1 handful parsley

1 small clove of garlic

3 eggs

3 tbsp coconut milk

1 tsp lemon juice

1 tbsp white wine vinegar
Sunflower oil for greasing


Preheat the oven to 175 degrees. Grease a 20 cm x 9 cm loaf tin with some sunflower oil.

In a large bowl, combine the almond flour, cricket flour, baking powder, bicarbonate of soda and a pinch of salt. Whizz the kale, garlic and herbs together in a food processor and add to the bowl along with the eggs, coconut milk, lemon juice, vinegar and coconut butter.

Spoon the mixture into the loaf tin and flatten the surface using the back of a spoon dipped in cold water. Bake the load on the middle rack of the oven for about one hour. Check that the bread isn’t wobbly, if in doubt, give it a few more minutes. Turn it on wire rack to cool before serving.