I use three different methods to make these bars depending on the time of year I intend to eat them. In the spring and late fall the temperature is cool enough that I can get away with a n0-bake version. The summer heat tend to turn the no-bake version into spackle so I replace the honey and coconut oil with a cooked syrup like in the recipe for my KIND-OF bars. Another summer option is to add 2 beaten eggs to the mixture and bake at 350 degrees for 20-25 minutes.
Kitchen Cook Time and Prep: This recipe makes enough bars for 10-16 back country snacks and takes about 20 minutes to make
Tools: You will need a food processor, large mixing bowl and an 8×8 flat bottom glass dish.
Back Country-What to Expect: Protein, carbs and fat all in one bar. Can’t ask for more.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love the back country and really good home made snacks.
- 1 cup almond flour
- 1 cup quick oats
- ½ cup shredded coconut
- ¼ cup gelatin
- ¼ cup dried crickets
- ¼ hemp or flax seed
- ¼ cup honey, warmed
- ¼ cup coconut oil, melted
- ½ tsp sea salt
- Add quick oats to food processor. Grind into a course consistency, similar to the almond flour. Add almond flour, coconut, salt, hemp seed, gelatin, cricket flour to oats and pulse for 30 seconds to combine.
- Pour mixture into a large mixing bowl along with the chocolate chips. Add coconut oil and warmed honey and stir to combine.
- Scrape the mixture into a 8x8 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 - 16 equal pieces
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