A chef in Australia is promoting bogong moths as a tasty, hazelnut-flavored treat:
“‘They have a lovely popcorn flavour, like hazelnut,’ he said. Mr. Bruneteau, who has run “bush tucker” restaurants in Sydney and Paris, suggests pulling off the “furry” wings, then popping the moths in the oven for three minutes in a splash of canola oil. Alternatively the chef, who trained in the Royal Australian Navy, recommends putting them through a coffee blender and sprinkling the resulting powder into an omelette, pancake or crepe.”
I also find coffee grinders are very useful for making mealworm flour. You roast the mealworms until they’re crisp, and then grind them into flour. Makes a great high-protein addition to bread, and adds a nutty taste. You could probably substitute them in this cornbread recipe.
If you haven’t visited the Food Insects Website, I highly recommend it.