In our Season 2 Finale, we discuss the state of the edible insect industry as well as the state of the Ento Nation. We’ll talk about what’s in the near future for the Ento Nation, like our Ento Kids section, our online edible insect marketplace, and the Ento Nation Cookbook. In the Cricketlicious Cafe, ChefPV whips up some Akettananaple Chocolate Chip Muffins. And on the Season 2 finale of “As the Crickets Chirp” it is Night of the Bats.
Akettananaple Chocolate Chip Muffins
INGREDIENTS
1 BANANA (ripe)
1 APPLE
¼ cup and 1 tbsp BROWN SUGAR
¼ cup COCONUT OIL
⅛ cup ALMOND MILK
½ cup GLUTEN-FREE ALL-PURPOSE FLOUR
½ cup AKETTA CRICKET PROTEIN POWDER
½ tsp BAKING POWDER
¼ tsp SEA SALT
1 tsp CINNAMON
½ cup SEMI-SWEET CHOCOLATE CHIPS
½ cup AKETTA DRY ROASTED CRICKETS
1 tbsp GINGER POWDER
DIRECTIONS
Preheat oven to 350°F.
Rough chop BANANA and APPLE into chunks for food processor.
In a food processor, combine BANANA, APPLE, ¼ cup BROWN SUGAR, ¼ cup COCONUT OIL and ALMOND MILK until smooth.
Transfer BANANA MIXTURE to mixing bowl. Mix in ALL-PURPOSE FLOUR, AKETTA CRICKET POWDER, BAKING POWDER, SALT, CINNAMON and CHOCOLATE CHIPS until evenly combined.
In a small mixing bowl, toss AKETTA CRICKETS in COCONUT OIL, BROWN SUGAR and GINGER POWDER.
Grease muffin cups with COCONUT OIL. Fill cups ¾ of the way with BATTER, top with CRICKETS and a couple CHOCOLATE CHIPS, then bake in oven for 40 minutes.
Remove from oven and let cool before serving.
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