Day 13: Floury Field Crickets~

I finally received my order of cricket flour yesterday and I’m very excited to try it out. This flour is made of 100% ground crickets and serves as a great introduction to the world of Entomophagy for those who are mainly turned away by the appearance of the food. It can be used as a protein powder substitute in shakes and snacks, and can be used to replace about 1/5 of the flour used in regular baking. As is the case with eating most insects, it is not advised to try out if you are allergic to shellfish or mollusks, although more research has to be done about exactly what allergens may be shared by the different animals. It possesses higher quantities of both protein and calcium in comparison to beef and consumes far less energy to create.

Of course the fact that I had to have this product shipped over to me from the UK makes it a less sustainable method of cooking in comparison to my home made insect dinners, but I hope that with the recent increase of cricket and other insect farms across the world I’ll eventually be able to locally source some cricket flour in the future.