Fuel for gluten-free champions.
Incorporating crickets into lunch and dinner proved to be a cinch, but what about when it comes to the most important meal of the day? Breakfast should be high in protein and fat to give your body slow-burning energy throughout the day. So we experimented with a gluten-free waffle recipe from Climbing Magazine, only ours had 150 crickets per waffle!
Create your own cricket-powdered breakfast!
Cricket powder is a simple and versatile way to enhance a meal with quality nutrition. Since it’s mostly protein, fiber and fat it has a similar consistency to coconut flour or almond flour.
It has a subtle peanutty taste and absorbs the flavor of whatever you’re cooking it with—much like tofu or tempeh. So whether you’re using whole crickets to garnish, or cricket powder to boost waffles, it’s hard to go wrong when incorporating this superfood into your favorite dishes.
Gluten-Free Cricket Powder Recipe:
- 1/4 cup Thinksect Cricket Powder
- 1 cup coarse, gluten-free bread crumbs
- 1 cup white rice flour
- 1/2 cup almond milk
- Pinch of ground nutmeg
- 2 tablespoons brown sugar
- 4 eggs, lightly beaten
- 2 ripe bananas
- Blend dry ingredients
- Stir eggs and almond milk together in a large bowl.
- Add dry ingredients and diced banana into a bowl and blend until batter is smooth and somewhat dense.
- Turn waffle iron, oil it, and pour batter in. Cook until the outside feels crisp.
- Devour with peanut butter, honey, maple syrup and a ridiculous amount of berries.
Pack ’em to go: Cut into 2×2 squares, touch up with toppings, let cool, and individually wrap them.
Your turn! A future food is in your hands.
What could you do with it? Order a free sample of cricket powder and show me.