Honeybee Granola

Another recipe from the chefs at Nordic Food Lab.

For instructions on how to prepare bee larvae got fresh from the hive, see here.

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Photo: Nordic Food Lab, licensed under CC BY-SA 4.0

Heat oven to 160°.

This recipe requires a blender.

To make this breakfast granola, the chefs at Nordic Food Lab first thawed out their frozen honeybee larvae, and then blended them thoroughly. The liquid comes out pale yellow and just a little thicker than milk.

The next step is to add honey to this larvae liquid to sweeten it. Then stir it into a seed and nut mix: their recipe used oats, walnuts, pumpkin seeds, sunflower seeds, flax seeds, fennel seeds and cracked dried juniper berries. You can add some extra sweetness at this point if you like - the chefs recommend birch syrup, which has the added benefit of making the granola nice and clumpy.

Now this mix of nuts, seeds, blended larvae and honey is salted and baked in the oven: 160° for 15-20 minutes. It should brown as it cooks; stir a few times to keep it even. The fat and protein in the larvae make it caramelise more quickly.  

Once cool your granola should be ready to go. In their blog post on the process Nordic Food Lab noted that it turned the milk brown, just like chocolate cereal!  

They also made some bee larvae yoghurt to have with it. This was fermented overnight, by adding the larvae milk (sweetened with honey) to some live yoghurt and incubating it overnight in the oven at 42°

NB. They have yet to carry out toxicology tests to see if the yoghurt is safe. While the granola is well-cooked so probably safe, there’s a lack of scientific knowledge about fermenting larvae.

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