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
- 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.
- This recipe can easily be doubled. Makes 2 servings as written.
- Heat a sauce pan over medium heat. Melt oil (or butter).
- Stir in cricket flour to make a roux.
- Then slowly stir in coconut milk.
- 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.
- 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.)