Cricket flour is high in protein and offers an eco-friendly alternative to large-animal farming. The flour is finely milled, toasty-smelling (with a fragrance similar to roasted almonds), and easy to work into breads, cookies, or snack bars. This no-knead bread recipe benefits from a long, hands-free, room-temperature fermentation period, so plan to start a day ahead of when you plan to serve the bread. And each slice contains a whopping 10 grams of protein! Vital wheat gluten, found on the baking aisle with the flours, helps this dense, whole-grain bread rise; without it, the bread might turn out quite dense. If you don’t have hemp seeds on hand, just top with sesame seeds.