What You Didn’t Know About Bug Protein

July 4 | Fit Cricket

What You Didn't Know About Bug Protein

Does the idea of eating bugs leave you a little squeamish?

You are probably wondering why oh why would I eat an insect when I can have a steak or chicken? I get it, eating insects isn’t really a North American tradition. It is still very common for people to have that automatic ick factor associated with it, but there are so many ways we can benefit from it.

Shall we explain...

- Crickets at high in protein! In only 12 grams of cricket flour, there are 8 grams of protein plus all of the essential amino acids that your body needs.

- For 100 grams of cricket powder, there are 24 micrograms of B12, compared to 3.18 micrograms in salmon. You can get 80% of your B12 in approximately 1 tablespoon of cricket flour.

- Cricket flour is produced with ethical and humane practices and is cultivating a movement amongst some vegans (called the Entotarians or Entovegans) who are introducing it into their diets due to the high B12 content.

- Crickets are a great source of fatty acids, especially anti-inflammatory omega 3s in the desired 1:3 ratio to omega 6. They can also improve your gut health and reduce inflammation in the body due to the fact they contain fibre, unlike most other animal protein.

- SUSTAINABILITY! Cricket production is 20 times more efficient as a protein source than cattle, and produces 80 times less methane. Additionally, crickets can thrive on organic waste and require dramatically less food than raising beef. They are extremely efficient at converting feed into protein.

- Many parts of the world already consume insects and rely on them as part of their daily diets. The FDA allows a certain amount of insect fragments in all of our foods. It’s inevitable that we are eating them on some sort of level so we might as well embrace it!

- They can taste great and not all crickets taste the same! That’s right. Crickets taste different species. At Fit Cricket Nutrition we use only the Acheta Domestica which is lighter in taste. In fact, most people that try it are surprised by the earthy, nutty and pleasant taste and often compare it to a sunflower seed or roasted chickpea. Hailed as the superior tasting cricket it is preferred over what is often used here in Canada.

Many people have embraced the concept of eating crickets in the form of a ground ‘flour’ or ‘powder’. The correct term is ‘powder’ as it is just ground up crickets, making it gluten-free and therefore cannot replace classic flour in a recipe. It is important to note that if you are allergic to shellfish, you may be allergic to crickets too as crickets are also crustaceans because of their exoskeleton.

There are plenty of ways to get this incredibly healthy protein into your diet including in all types of baking from cakes to cookies, to breads and muffins. Boost your nutritionals in soups, salads or even pancakes. You can experiment with it in some tortillas or even in pie crusts. Just a few ideas - so let’s get cooking!

Double Chocolate & Coconut Paleo Cricket Cookies by Naughty Nutrition


• 1/2 cup shredded coconut, unsweetened

• 1 cup almond flour

• 1/4 cup cricket powder

• 1/3 cup cacao

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/3 cup maple syrup

• 1/3 cup almond butter, or any other nut butter

• 1/4 cup coconut oil, melted

• 1 tsp vanilla extract

• 1 egg, room temperature

• 1/2 cup dark chocolate chips


1 Preheat your oven to 350F.

2 Take all the dry ingredients (except for chocolate chips) and thoroughly combine into a bowl.

3 In a separate bowl add all the wet ingredients and cream together until combined.

4 Make a well with the dry ingredients and add the wet ingredients. Mix until everything is incorporated, then fold in the chocolate chips.

5 Take a cookie scoop (or about 1 tbsp of batter) and portion out 15 cookies on to a parchment-lined baking tray.

6 Bake for about 10-12 minutes (if overcooked they will get dry).