Google+ Cave Food Kitchen

Product Review: Crobar

Insects are the new cattle, and whether you like it or not, most possibly our future in sustainable protein consumption.
For us Westerners, eating bugs is pretty much unthinkable, although escargots come pretty close. However, entomophagy, as it's officially called, is very common in other parts of the world. In fact, it's done in about 80% of the world's nations.

With our ever growing population, growing livestock such as cows, pigs, etc. is extremely polluting and it's only getting worse. Growing insect is 10 times less polluting and the return is much higher and cost effective.

Products containing insects are emerging more and more, and protein bars are becoming quite popular.


Crobar ran a successful Kickstarter project earlier in 2015, and came out with 2 creations:

Both bars are made with dates & sultanas as a sweet base, and then depending on the flavour, the additional ingredients. Both bars contain 6% cricket flour (about 32 crickets)

They taste delicious, not too sweet and just perfect for a quick snack on the go or with a coffee ;-)
All ingredients are 100% natural, and the big question is: do you taste the crickets??
Personally, I've eaten crickets before, but I can honstly say you don't even notice the bars contain cricket flour, so no worries!

Give Crobars a try, you will not be disappointed!

Paleo Carrot Cake with Creamy Dairy Free Frosting

1cup(s)almond flour
1/3cup(s)coconut flour
1cup(s)arrowroot powder
2teaspoon(s)baking powder
1teaspoon(s)baking soda
1/2teaspoon(s)sea salt
1/2teaspoon(s)ginger, ground
1/4teaspoon(s)nutmeg, ground
1/2cup(s)honey, raw, or maple syrup
3/4cup(s)coconut oil, melted
1mediumorange(s), zested
3largecarrot(s), grated (3 cups)

1cup(s)cashews, raw, soaked for at least 4 hours
13/4cup(s)coconut oil
1/2cup(s)coconut butter
1tablespoon(s)lemon juice
1/4cup(s)maple syrup
2tablespoon(s)apple cider vinegar

  1. Make The Cake
  2. Preheat oven to 350 F. Coat a 9x13 baking pan with coconut oil or leaf lard. (You can also use 2 9-inch cake pans and make a layer cake if you'd like.)
  3. Combine the dry ingredients in a large bowl. Stir until well combined.
  4. In a separate bowl, combine the wet ingredients except for the carrots. Whisk until well combined.
  5. Stir the dry ingredients into the wet and stir. Fold in the carrots. Pour into prepared pan.
  6. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
  7. Make The Frosting
  8. Drain the cashews and blend in a food processor or high powered blender until creamy. Add the rest of the ingredients and blend until well combined and creamy.
  9. Allow the cake to cool completely before frosting and serving.
Credits: PaleoPlan