ChefPV’s recipe for this week’s podcast is a true winner!
Kickin’ Cricket Energy Bars
By ChefPV
INGREDIENTS
2 cups GLUTEN-FREE ROLLED OATS
½ cup RAW PUMPKIN SEEDS
¾ cup UNFILTERED RAW HONEY
½ cup RAW TAHINI
2 tbsp COCONUT OIL
½ cup DRIED CRANBERRIES
1 cup PUFFED KAMUT
½ cup HEMP HEARTS
1 cup AKETTA WHOLE ROASTED CRICKETS
½ tsp SMOKED SALT
½ tsp LAVENDER LEAVES (lightly ground)
2 tbsp MATCHA GREEN TEA POWDER
DIRECTIONS
Preheat oven to 325°F.
Combine OATS and PUMPKIN SEEDS on a lined baking sheet and bake in oven 15 minutes, when oats and seeds are golden. Set aside to cool when finished.
In a small saucepan over medium-low heat, whisk together HONEY, TAHINI and COCONUT OIL.
In a large mixing bowl, combine OATS, PUMPKIN SEEDS, CRANBERRIES, KAMUT, HEMP HEARTS, CRICKETS, SALT, LAVENDER and MATCHA.
Pour HONEY SYRUP over DRY INGREDIENTS and stir quickly to mix.
Transfer the mixture into a lined brownie pan and press the mixture firmly into the pan. Let firm in the fridge for at least 2 hours. Remove from fridge and slice into bars.
