Jiminy Protein Bar

IMG_20151218_121421_hdr_editHave you ever accidently eaten a bug while hiking, perhaps even accidently eaten a lot of them.  Did it kill you? Did it even taste bad? I bet the answer is no.  In fact, eating insects pre-dates agriculture and the domestication of animals by millennia and is still prevalent in many cultures around the world. Eating of insects has also been cited as a solution to the worlds food scarcity and hunger problems.Jiminy Bars Nutrition

This delicious backcountry 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.

Despite the initial ‘ick’ factor associated with consuming insects there are loads of reasons for introducing them into your diet. Swing by Next Millennium Farms, to learn more about the benefits and to shop.

NOTE: the nutrition information is illustrated here with egg white powder, not ground cricket. Just in case you can’t source edible insects.

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.

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Jiminy Protein Bar
Prep time
Cook time
Total time
Recipe type: Snack
Kitchen Type: Back Country
Serves: 10
  • 1½ cup puffed rice
  • 1 cup puffed quinoa, or quinoa flakes
  • ¼ cup powdered cricket, 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
  • ½ cup maple syrup
  • ⅓ cup brown rice syrup
  • ½ cup nut butter
  • ½ tsp sea salt
  • 1 tsp vanilla
  1. 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 and quinoa and grind on low to break up the puffed rice. To not over-grind . Set aside.
  2. 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.
  3. Scrape the mixture into a 16x8 parchment lined glass dish, pressing the mixture firmly and equally into the dish. Allow to cool, about 30 minutes.
  4. Transfer to a cutting board and cut into 10 equal pieces.


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