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Insect Protein Bread with Carrots, Leek & Malt Beer Recipe

Ingredients

Directions

This recipe has an unusal, yet futuristic ingredient. Inside, we have hidden a newcomer in alternative proteins: A little bit of insect flour (ground buffalo worms)! The benefits of using insects as human foods are similar to plant based proteins, but they can be more nutritious (high in protein, unsaturated fatty acids, minerals and Vitamin B). We were curious how it tastes – be surprised how hearty and unpretentious aromatic it tastes in combination with leek and carrot – a perfect vitamin and energy boost for the day! Goes very well with cottage cheese and camembert.

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Ingredients

2 tsp dry yeast
375g spelt flour
30g insect flour e.g. ground buffalo worms, from Alphitobius diaperinus
10g rapeseed oil
0.25 tsp ground cumin
1.5 tsp salt
50g carrots
50g leek
240g maltbeer alcohol free, without foam

Steps

1

Buy an insect flour which is finely ground and organically grown. We have used ground buffalo worms.

2

Wash and prepare the vegetables: grate the carrots finely and grate the leek into fine slices. (around 2mm)

3

Take the bread pan with the kneading blade out of the breadmaker and add in all the ingredients. (top-to-bottom order)

4

Place the bread pan back into the breadmaker, close the lid, select menu 1 and press start.

5

When your bread is done, take it out and let it cool down.

Enjoy

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Ingredients

2 tsp dry yeast
375g spelt flour
30g insect flour e.g. ground buffalo worms, from Alphitobius diaperinus
10g rapeseed oil
0.25 tsp ground cumin
1.5 tsp salt
50g carrots
50g leek
240g maltbeer alcohol free, without foam

Nutritional information

1583
Calories
292g
Carbs
25g
Fat
65g
Protein
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