Cricket Country Gravy

Cricket Country Gravy - low carb - AIP - Paleo

This cricket country gravy is smooth and savory. It’s also protein rich and a  great option for those on grain-free diets. My husband and I like the way this gravy goes with my Cricket Fried Chicken Recipe, and it’s also fabulous over mashed cauliflower “faux potatoes”. See this link for more info about cricket flour and to read more about my adventures in cooking with crickets!

Cricket Country Gravy - low carb - AIP - Paleo Cricket Country Gravy - low carb - AIP - Paleo

Cricket Country Gravy

  • 1 Tablespoon coconut oil (or goat milk butter*)
  • 1 Tablespoon cricket flour
  • 1/2 cup coconut milk (or other “milk”)
  • 1 teaspoon dried sage
  • 2 pinches sea salt
  • black pepper*

*For AIP: omit black pepper, and use coconut oil, not butter. 

  1. This recipe can easily be doubled. Makes 2 servings as written.
  2. Heat a sauce pan over medium heat. Melt oil (or butter).
  3. Stir in cricket flour to make a roux.
  4. Then slowly stir in coconut milk.
  5. Keep stirring until the right consistency of gravy is reached. Add in sage and sea salt. You can add in a little more cricket flour to thicken it, or more coconut milk to thin it out.
  6. Serve with the cauli-mash “faux potatoes” from my cookbook or pour over my Cricket Fried Chicken recipe on my website.

*Save an extra 10% on your Cricket Flour order using the code PureandSimple when you order from Cricketflours.com for the month of October!

(Note from Cricket Flours website: If you have a crustacean shellfish allergy, you may be allergic to crickets and should not try them.  Crickets are arthropods and just like shrimp, crabs, and lobsters, and they can cause allergic reactions for individuals with a crustacean shellfish allergy.)

Cricket Country Gravy - low carb - AIP - Paleo

Shared at: Waste Not Want Not Wednesday + Allergy Free Wednesday + Paleo AIP Recipe Roundtable

Andrea

Andrea Wyckoff lives in a woodsy cabin nestled into the Oregon Coast Range. She loves to spend her time hunting and gathering wild foods with her hubby by her side, and their 3 dogs who love to join in on the outdoor adventures. Andrea has overcome a life changing autoimmune diagnosis through a grain-free low starch diet and she shares her favorite recipes in her cookbook, "Pure and Simple Paleo: a Low Starch Cookbook".

View all posts by Andrea →

4 thoughts on “Cricket Country Gravy

  1. Sadly I think it might be a good idea if you mentioned a warning in your recipes using cricket flour that some people who are allergic to shellfish might be allergic to cricket flour. I had wanted to try cricket flour but thankfully saw that warning on the bottom of the product page. If it was in the recipes it would have been more easily seen. Thank you for all your wonderful recipes.

    1. Hi Kat!

      Thank you for catching that. I have the shellfish warming posted in my main cricket flour post, (for Cricket Fried Chicken), and which I link to above for more “info”. But yes, I will definitely add it to this recipe page too, as I did mean to originally! Thanks for the reminder!

      Thanks!!
      Andrea

    2. Thank you Andrea! I really appreciate that you listened to my request. Please always list that warning when you post recipes using it. That warning on the page to buy cricket flour might have saved my life.

    3. No problem! I honestly meant to have the warning posted on both recipes, and I appreciate you catching my oversight.

      Thanks again!
      Andrea

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