We baked several hundred crickets at a low temperature to dry them out and popped them in the food processor to make a high-protein, high-calcium cricket flour.
hundreds of baked crickets above, into the food processor below
out comes a coarse cricket flour, which we dried for a few more minutes in the oven.
while waiting for the cricket flour to dry, we sampled a traditional whey-protein shake
it basically tastes like chocolate milk – all we did was add 31 grams of the chocolate whey powder (containing 20g of protein) to ice and water. so this is what we’re up against.
the cricket flour is dry – out of the oven and into a shake!
we added 31g of the dry, coarse cricket flour into a fruit/yogurt shake.
it was a little chunky (and “crickety”) – too much cricket and not enough sugar/chocolate to make it delicious.
Next we tried just 15g of the cricket flour and mixed it with the chocolate whey protein
not bad! still a little crunchy and a tad crickety – but this can be worked out.
more to come soon!