Cricket Powder Protein Bar
David is an avid hiker, and is always looking for delicious food to help power him and his family on his hikes. Read more about him. To view his recipe/blog post in its entirety and for additional nutritional info, click here.
“This delicious back country snack bar was inspired by a popular commercial brand energy and protein bar. However, unlike said bar, this recipe will cost you a fraction of the price and provide more calories, fat, carbs and protein your body can actually absorb.
Kitchen Cook Time and Prep: This recipe makes enough 16 back country servings and takes about 35 minutes to prepare.
Tools: You will need a food processor and a medium sauce pan.
Back Country-What to Expect: There is a lot of calories, carbs, fat and protein in these bars to keep you going on the trail.”
Prep time: 15 minutes
Cook time: 20 minutes
- 1½ cup puffed rice
- 1 cup puffed quinoa, or quinoa flakes
- ¼ cup (25 g) cricket powder (cricket flour), or powdered egg white
- ¼ cup dried cranberries or dates (approx. 6-8)
- ¼ cup crushed pecan or almonds
- 2 tsp. Breakfast Blend Spice Mix
FOR THE SYRUP
- ½ cup maple syrup
- ⅓ cup brown rice syrup
- ½ cup nut butter
- ½ tsp sea salt
- 1 tsp vanilla
- In a food processor, or kick-ass 1960’s blender, grind dried fruit and nuts. Grind until the dates are completely broken up and nuts are finely ground. Add puffed rice, cricket powder (cricket flour) and quinoa and grind on low to break up the puffed rice. Do not over-grind . Set aside.
- In medium saucepan over medium heat, combine maple syrup, rice syrup, nut butter, salt, and vanilla. Bring to rolling boil, stirring frequently, until mixture reaches 210 – 220 on a candy thermometer. Immediately, pour mixture slowly over nut and fruit mixture, stir until evenly coated.
- Scrape the mixture into a 16×8 parchment lined glass dish, pressing the mixture firmly and equally into the dish. Allow to cool, about 30 minutes.
- Transfer to a cutting board and cut into 10 equal pieces.