Mealworm Flour

A high protein, healthy fat and nutrient dense food.
You can add it to your regular glutenous flours for extra protein and nutrition or in combination with gluten free flours.
I recommend using it in savory baking due to its earthy mushroom-like flavor.
This is a pretty simple Instructables. Here we go...

Please refer to my "Insects for Food-prep. 101" Instructables to learn how to prepare live insects for human consumption.
Ok, assuming you have read and followed those instructions, you have mealworms that are dry and ready to get put into the oven for toasting.

Note: I started with 5000 mealworms and ended with just over two cups of flour

Set oven to 200 degrees F.
Spread the mealworms evenly over baking sheet.
I baked my mealworms for 1 hour and 45 minutes, mixing them around every 30 minutes or so to gain the right browning and crunch. Be aware, every oven is different so keep an eye on them.
You know they are done when you can crush them to a rough powder with your thumb against a hard surface.

Let cool
When cooled a bit, put mealworms in a food processor.
Pulse at first and then go for it. It's going to take a few minutes.
You will want to stop the food processor occasionally and use a spatula to move it all around.
You will notice it will become a little oily. That is normal.
You probably wont be able to get it to a fine flour consistency without a vitamix or its equal but it has a nice consistency for hearty bread

There you have it. Mealworm Flour.
I recommend you vacuum seal it and store it in the freezer until you are ready to use it. A zip lock bag will do as well.
Take a taste. You will be surprised how earthy the flavor is. Like mushrooms, even if you don't cook it in a mushroom stock.
Happy baking

Thanks all and enjoy
-R