Alternate proteins was one of the top food trends of 2015 and one way people explored this was by eating different insects and bugs. Don't worry though - the below is not a recipe fit for Survivor. We're adventurous but not quite there yet.
Lucky for us, Chef Michael Hay of Oliver & Bonacini Restaurants has come up with a slightly more safe but unique way to pack extra nutrition and iron into everyone’s favourite part of a meal: dessert. He started by experimenting with ground cricket flour and took the already popular energy bars from Canteen to make something chewy, soft and sweet with an extra shot of protein.
The best part? They are easy enough to make at home. Check out the recipe below:
