Not as crickety as I thought… (baking with cricket flour)

I sliced last week about doing our part to save the earth. Getting your protein from a cow is very costly on our natural resources. 2000+ gallons of water but getting the same protein from crickets only takes 1 gallon, that is an impressive savings.

I bought some of the flour on Amazon. What can’t you buy?

Today Sammi and I waited for Jenn and Aidan to leave. We wanted to bake some chocolate chip bars without them knowing we enhanced the batter with just 1/2 cup of cricket flour.

We really wondered if they would even know if we didn’t tell them.

I had to share our small kitchen with Sammi as she was making some kind of scones, without any bugs.

There are times when she isn’t as organized and a tad messy. I have no idea what is going on with the butter wrapper.

If I didn’t tell you this was made from crickets, wouldn’t you think it was cocoa powder?

I do have to say it had an odd smell. Kinda earthy and kinda crickety. It didn’t deter us as we kept going. After all, how much would a 1/2 cup really impact the overall taste?

A shot before we put it into the over. It looks very similar to every other time we have made these bars. I did use all brown sugar so the batter is usually a tad darker. I do not think it smelled any different.

I also learned that crickets are considered a crustacean, I had no idea.

So we had Aidan and Jenn try it. Both said it was good. Jenn did mention there seemed to be something missing. I did mention that maybe it was not enough crickets, she was a good sport and had another bite!

I would say we would do it again but maybe next time we will make bread.