Bugs for Breakfast

Chocolate Chirp Cookies

Crickets for Food

Arielle

Crickets for Food

Arielle Soemadi, Reporter

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






To many Westerners, the idea of eating bugs makes us cringe. In many other countries, eating bugs is normal in their diet.

Consuming bugs would help preserve water and land. 200 square meters of land are required to grow 1 pound of beef compared to 15 square meters for 1 pound of crickets. Along the lines of water, it takes 22,000 liters of water to produce 1 kilogram of beef, compared to just 1 liter of water for 1 kilogram of crickets. Not only are bugs a more efficient way to use space and water, but they are a great source of nutrition.  Crickets are high in essential vitamins and minerals such as calcium, zinc and iron. Another insect that is beneficial for one’s diet is meal worms. Mealworms are low in fat and contain large amounts of fiber.

Iowa is pushing the idea of consuming insects in a less stomach turning way. At the Iowa City Co-op, cricket flour and meal worm flour is sold so that you can incorporate bugs subtly in ones diet.

If you are feeling daring try this recipe for Chocolate Chirp Cookies. A delicious and nutritious snack.

Chocolate Chirp Cookies

Ingredients:

  • 2 ¼ cups cricket flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup butter, softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 12-ounce pkg. chocolate chips
  • ½ cup dry-roasted chopped crickets

Directions:

Preheat oven to 375 deg F.
In saucepan heat 1 12-ounce pkg. chocolate chips until melted. Or melt in small bowl in microwave.
Dip dry-roasted crickets into mixture and lay flat on drying pan or plate.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy.
Beat in eggs.
Gradually add cricket flour mixture and mix well.
Stir in chocolate covered crickets.
Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet.
Bake for 8-10 minutes.