I can’t believe that Easter is upon us yet again. Somehow, the years go by so fast, yet so slow in the moment. Though a true carrot cake was definitely something that I wanted to make, there simply are not enough mouths to continually eat all of the recipes I am creating in my head. Therefore, I thought it would be a bit more practical, to make the Easter-theme dessert into something that my father actually eats on a regular basis. Raw bars, though typically made with nuts and seeds, are a item that I have loved remaking into an autoimmune-friendly treat, of which I do with a bit of cricket flour (yes….you heard me right) and tigernut flour. Together, these to flours mimic the taste and texture of ground nut and seeds quite well, while still providing a rather great nutritional benefit. That being said, if you can have nuts or seeds, and are a bit “weebed” out by the though of entomophagy, then by all means, use the alternative. However, my family serves as proof that once you try cricket flour, you will soon realize it is not as it first may seem or sound. Overall, I have to admit that I really knew if my family would get on the insect bandwagon, but am excited to announce that they officially are on board (and happy to be so as well). As far as today’s recipe goes, even my father declared that he likes cricket flour, which are words I certainly never expected to come out of his mouth. However, I do have to admit that it is pretty dang awesome. If you are looking for more similar recipes, check out my no-bake fig newton bars, as well as my flour search page.
No-Bake Carrot Cake Protein Bites
- 1/4 cup cricket flour
- 1/4 cup tigernut flour
- 1 cup shredded carrots
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp sea salt
- 1 cup medjool dates
- 2 tbsp grass-fed gelatin
- Soften the dates by soaking them in a bowl of boiling water for 10-15 minutes.
- In a food processor, shred the carrots with the shredding blade, then switch the blade to the “S” attachment and pulse a few times until broken down a bit more, then transfer the carrots to a bowl for later use.
- Back in the food processor, blend together the dates, sea salt, spices, cricket flour, gelatin, and tigernut flour until just combined.
- Add in shredded carrots and pulse until just combined.
- Use a cook scoop to transfer the dough to a parchment lined baking sheet.
- Place the sheet in the freezer to set, then store the bites in the fridge for up to 7-10 days, or in the freezer for longer shelf life.
I source my cricket flour from Next Millennium Farms and Aketta by Aspire.
If you do not have gelatin, simply increase the amount of tigernut flour by 2 tbsp.
Almond, cashew, or sunflower flour can be used in place of cricket flour.
Psalm 14:1 “The fool has said in his heart, “There is no God.” They are corrupt, They have done abominable works, There is none who does good.”