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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Healthy Rocky Road (Gluten Free, Dairy Free)

19th May 2017 ·

Healthy Rocky Road (Gluten Free, Dairy Free)

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Cake Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Nut Free Recipes· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

This healthy rocky road recipe is very easy to make. I created it for a company called Jimini’s who sell crickets as an edible source of protein. Now bear with me. There are options with this recipe meaning you can choose to use cricket flour or not. But let me tell you about it before you decide.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

Baking with insects: chocolate tiffin

Baking with cricket flour

I believe that baking with cricket flour and other insects is the next big thing.

If you want to know why then you best read on, particularly if you want a really awesome gluten-free, dairy-free, egg-free, nut-free, soya-free, refined sugar-free rocky road recipe.

The world is not getting any bigger but the number of people living on it and needing food is growing rapidly every day.

In a report written by the Food and Agriculture Organisation (FAO) of the United Nations entitled, Edible Insects: Future Prospects for Food and Feed Security they say:

“The need to feed a growing global population inevitably places continuous pressure on crop production, which in turn contributes further to the degradation of natural resources.

Difficulties arising from climate change, moreover, are set to compound present problems in production.

Currently, FAO activities on sustainable diets explore linkages and synergies among food biodiversity, nutrition, food composition, food production, agriculture, urban agriculture (the Food for the Cities programme) and sustainability.

The underlying objective is to improve food and nutritional security and provide more ecologically sound food recommendations to consumers and policymakers, including clarifying what is meant by an environmentally sustainable food system.”

“Edible insects as food, fit comfortably within this environmentally sound scenario and, by extension, ought to be considered prime candidates as both food staples and supplements, as well as more generally for their role in sustainable diets”.

Edible insects as food

This infographic by Jimini’s sums this up nicely:

Insects as a sustainable food source

If you’ve got this far then you’re obviously not too squeamish.

I’m not sure why the idea of eating insects is so gross, after all, lots of us eat animals every day and think nothing of it.

I have to admit that eating a crispy whole cricket doesn’t do much for me so when Jiminis sent me some, albeit flavoured crickets, I found it hard not to be grossed out although they tasted good.

However, when it comes to ground up insects I’m fine.

It looks like flour, and as everyone knows, I am a BIG fan of highly nutritious flour that I can bakes scrummy things with.

Baking with insects: gluten free, dairy free, egg free, nut free, soyafree, refined sugar free tiffin!

Food shortages

On a more serious note, more than 795 million people in the world do not have enough food.

60% of the world’s hungry are women.

And hunger kills more people in the world than AIDS, malaria and TB combined.

World Hunger Day on May 28th is a reminder that hunger is a silent symptom of poverty and social inequities.

You can help to change that by visiting The Hunger Project here where you can find out more about what they do and how you can donate.

So next time you feel squeamish about eating insects consider those people in the world who are less well off than you, and about our planet that cannot keep up with our demands.

Not only will that little insect provide you with vital nutrients but it will also be helping to address some serious issues that we face about sustainability of food.

Baking with insects: free from tiffin

What if I don’t want to bake with cricket flour?

Good question!

I promised that I wouldn’t make you bake with cricket flour so I’ve given alternatives in the recipe.

Rather than using the cricket flour, feel free to replace it with more gluten free oats.

How do I make healthy rocky road that’s gluten free and vegan?

Easy.

As I said above, substitute the cricket flour for gluten free oats and bingo you have a healthy rocky road recipe that’s gluten free and vegan.

All you’re going to need is a small food processor into which you place all the ingredients except your optional extras. The optional extras make the gluten free rocky road less healthy so it’s up to you whether you use them.

I like to add a handful of raisins just to up the sweetness of the recipe but you don’t need to do that.

Pin this healthy rocky road recipe so you don’t lose it

This healthy rocky road recipe is free from gluten, dairy, eggs, nuts and refined sugar and can be made vegan.

Baking with insects: chocolate tiffin

Healthy Rocky Road (gluten free, can be vegan)

This healthy rocky road recipe is gluten free and can be made vegan too. It's free from soya, gluten, dairy, eggs and refined sugar.
4.67 from 6 votes
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Prep Time5 mins
Chilling time1 hr
Total Time1 hr 5 mins
Servings 12
Author Vicki Montague - the Free From Fairy

Ingredients
 
 

  • 70 g dates
  • 55 g coconut oil - or unsalted butter if you're not dairy-free, softened
  • 50 g cricket flour - or 50g more oats
  • 20 g oats - (check gluten free)
  • 20 g cacao - or cocoa for less nutrients
  • 10 g rice syrup - maple syrup, coconut syrup or runny honey
  • Pinch rock salt
  • optional handful raisins, glace cherries, nuts and/or mini marshmallows

Instructions
 

  • Place all the ingredients in a small food processor or chopper and blend until it reaches your desired texture...I like them a little chunky
  • If you'd like a little more sweetness, add a handful of raisins and mix through. Feel free to add any or all of the optional extras
  • Spoon into a small dish and press down until around 1cm thick
  • Square the edges (or push up to the sides of the dish) and chill in the fridge for around an hour before cutting into squares
  • Alternatively, you could roll the mixture into balls and leave to cool before eating
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This recipe forms part of a series that I’ve been working on with other fabulous food bloggers to create a #FreeFromPicnic.

You can catch up with all the recipe inspiration by clicking on the links below:

Rebecca from Glutarama came up with gluten-free and egg-free (!) scotch eggs

Kate from Gluten Free Alchemist came up with these beautiful gluten-free mini picnic pies

Emma from Free From Farmhouse came up with a 7 layer gluten-free and vegan dip

Nat from the Intolerant Gourmand came up with a rainbow fruit salad

Laura from Dairy Free Kids came up with egg muffin cups

Midge from the Peachicks Bakery came up with vegan red onion and chilli cheese scones (not gluten-free but I’m sure they could be made so with my self-raising flour)

Mandy from Sneaky Veg came up with an asparagus, new potato and spring vegetable oven-baked frittata

Mel from Le Coin De Mel came up with gluten-free and vegan oatmeal cookies

And if you can’t find something to get you out in the fresh air for a picnic then I give up!

 

 

I was sent some mealworm flour and crickets by Jiminis in order to create this post.

I shared the post with #FreeFromFridays over on FreeFrom Farmhouse.

Previous Post: « Fruity Flapjacks (3 Ingredient Flapjacks)
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Reader Interactions

Comments

  1. emma amoscato says

    25th May 2017 at 9:37 pm

    Oh wow, that’s so interesting and I’d love to see what it tastes like. It doesn’t seem so sqeamish when powdered! #freefromfridays

  2. Kate - glutenfreealchemist says

    21st May 2017 at 11:23 pm

    I was so excited to see this recipe Vicki. I LOVE the idea of insect flour. What a perfect way to eat them…. the permutations are endless! Genius! Did the kids go for the insect version of the tiffin, or did they stick with oats? I know Miss GF would be right in there, scoffing…. xx

    • Vicki Montague says

      22nd May 2017 at 10:00 am

      Hiya Kate, yes the kids were straight in there! They couldn’t care less. In fact they ate the whole crickets too!!

  3. laura says

    21st May 2017 at 8:26 pm

    This is so interesting. My first instinct is gross, and like you say, why should we be squeamish about eating instects. It is likely to become necessary for sure. And I’d definitely taste them this way first, disguised in something chocolatey ๐Ÿ™‚

    • Vicki Montague says

      22nd May 2017 at 9:59 am

      Yeah, it’s a good introduction I think! And the texture of them is perfect for ‘tiffin’. When I tried them I couldn’t quite pinpoint what they reminded me of, then hubby came home and tried them and said ‘tiffin’! I’m not sure about them in brownies because they are a little ‘gritty’!

  4. Mandy says

    19th May 2017 at 7:55 pm

    5 stars
    I think you’re right about insects being the next big thing. I can’t see me starting to eat them but I’ve noticed them in a few places lately, even Wahaca has cricket brownies on the menu. I wonder how well they sell! When we were in Uganda a few years ago we were stopped in traffic and a man approached us with an enormous bucket of crickets – when he saw we were mzungus (white people) he just walked away! But to local people there it’s a completely normal part of their diet. So this tiffin looks great and I love the idea – but I’ll be sticking to the oat version!!

    • Vicki Montague says

      22nd May 2017 at 9:58 am

      That’s so funny Mandy! I admit I couldn’t eat a whole insect but when ground up, I’m game!

  5. Midge @ Peachicks' Bakery says

    19th May 2017 at 5:17 pm

    5 stars
    Wow! I had no idea that insects were so good for you! And is it just me that sniggered at Jimini’s selling crickets?! I am going to have to investigate this insect flour and have a go!!

    • Vicki Montague says

      22nd May 2017 at 9:57 am

      Brilliant name isn’t it? No coincidence I’m sure!

  6. Rebecca Smith says

    19th May 2017 at 4:03 pm

    5 stars
    Brilliant! I’d try this no worries, I’ve heard great things about inset flour and we all know they’re full of goodness so why not! …Beth loves tiffin…but if I made these for her, I’d omit divulging the ingredient info! ๐Ÿ˜‰

    • Vicki Montague says

      22nd May 2017 at 9:57 am

      Oh yes, don’t divulge the ingredients! Although my two were perfectly happy with the idea and even ate the whole crickets!

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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