It seems as though the team at Seek Food has touched upon every relevant angle possible to bring curious consumers over to cricket powder—and it’s working. When the health food organization launched with a series of ridiculously tasty granolas and snacks, all products emphasized the importance of flavor in addition to nutritional value. Of course, cricket powder is sustainable, high in protein, contains all necessary amino acids and offers a myriad of other global benefits. But founder Robyn Shapiro knows taste matters, too. With their latest offering, cricket baking flours—three of which are blends, one being straight-up cricket powder—they offer everything from gluten-free to paleo needs and even deliver an all-purpose product. Flavor hasn’t been forgotten but the magic here pertains to the dynamic nature of these powders. They can be used cup-for-cup in any recipe.
Let’s say you don’t have a bunch of go-to recipes. Seek Food has partnered with several of the most acclaimed chefs and bakers around the world to develop the first-ever cricket cookbook. Every collaborator—which includes an exemplary roster of Michelin Star award winners and James Beard winning chefs—provides one recipe. With the Spiced Sticky Sweet Plantain Cake (pictured above) by Adriana Urbina of De Maria in New York City, as an example, the quality is evident. (Urbina employed Seek’s Gluten-Free Cricket Flour for her recipe.) And, while the cookbook offers a several impressive options, it’s worth remembering that the 100% cricket powder also works well in a smoothie. This scope might just help Seek with their bigger mission: course-correct the food system.
A $50 pledge will translate to the four flours and a digital version of the cookbook, or a printed version of the cookbook and one flour. For $70, one will receive all four flours and the printed cookbook. Further, Seek will also be donating 1% of proceeds to food-focused non-profits.
First image courtesy of Seek Food, second image by Ghazalle Badiozamani