The idea is to start a conversation around insect eating or entomophagy
A cookie packed with protein, chocolate and crickets is creating a buzz in culinary circles. It has been developed by a team at the Ashoka Trust For Research In Ecology And The Environment (ATREE), an NGO based in Bengaluru. The idea, say team members, is to start a conversation around insect eating or entomophagy.
A French culinary expert, Chef Amiel Guerin, who grew excited by the idea, came up with a recipe and made the cookies in his bistro’s kitchen, in Bengaluru.
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Chocolate dominates the taste of the cookie which contains 13.5 percent cricket powder in its composition. With sugar, flour, chocolate chips and egg, the cookie’s ingredients are just like any other cookie’s. Since it is an experimental project, each cookie costs as much as Rs 10 to develop.