Geeko Farm

This is similar to our previous loaf, but we’ve done away with the lecithin entirely and cut back on the seeds and malt a bit, making for a more even crumb. If you like a denser loaf, skip the malt entirely. With all the seeds, a dense loaf worked well, but we wanted something more like a standard artisanal loaf. You can download the recipe here.

Ingredients

¼ Cup Sunflower kernels
¼ Cup Pumpkin kernels
¼ Cup Linseed (flax seed)
¼ Cup Sesame seeds
1½ tsp Salt
1 tsp Instant yeast, heaped
25g Rye flour
145g Wheat gluten
30g Olive oil or butter
40g Oat fibre
1 tsp Malt (optional)
1 Egg

Directions

Put the 4 seeds in a 1l microwaveable container with 120ml of water, add the salt, stir, and microwave on full for 1½ minutes to make a seedy porridge. That’s roughly 40g of each by weight. Leave it to cool slightly and absorb the liquid. Stir in the malt if you’re using it.

Put the blade in the breadmaker – important – and place the breadmaker tin on scales. Add the heaped spoon of yeast (or use a packet) first so you don’t boil it with the hot porridge. Add the remaining ingredients. Dump 120ml of cold water and warm porridge on top. You might find you need slightly less water depending on the general humidity.

Set breadmaker to make a medium (850g) standard loaf. Leave it to cool and firm up before cutting or the seeds will tear loose. Slice it fairly thin. If it collapses, use less water next time.

This toasts and so forth much like ordinary bread and keeps very well.

V1.2 ©2020 vik@olliver.family.gen.nz GFDL Applies

Vik makes these a lot and they’re darn tasty (video of the experience here). It is very important to use raw, shelled peanuts with intact skins. Without the skin the coating falls off. We do this in an air fryer, but a fan oven and a shallow metal bowl should work fine – or use a hot air gun! (Downloadable/printable PDF here).

Ingredients

250g Raw peanuts
¼ tsp Cooking oil
1 tbsp Chickpea flour
½ tsp Salt
½ tsp Hot paprika or cayenne
½ tsp garlic powder
1 tsp Onion powder
1 tbsp Light soy sauce

Instructions

Toss the peanuts in a large metal or glass bowl with the oil to evenly coat them – this really does not require much oil. You can use spray-on oil, just don’t over-oil them. Pop your oiled nuts in the air fryer or preheated fan oven at 200C for 6 mins to roast them. Jiggle them half-way. Meanwhile, prepare the coating.

Mix the chickpea flour, salt, paprika, garlic powder and onion powder in the empty, oily peanut bowl. Gradually whisk in about a tablespoon of light soy sauce until you have something like slightly runny peanut butter.

By now your peanuts should be hot and glistening. Tip them into the bowl and really quickly mix it all together; I use a fork for this. After a few seconds the heat from the peanuts should create lots of steam. Do not mix much longer or the skins come off. Pop the peanuts back in the air fryer, evenly spread out, for 3 minutes. Shake them loose, and pop back in for another 2-3 minutes (some types of peanut burn quickly, some don’t).

Pour into a metal sieve or colander, shake to break up the larger lumps, spread the nuts out, and leave to cool completely. Yes, you can prop a small desk fan over the sieve to cool them quickly if you are impatient.

Snack away. Will keep in the open for a day or so, otherwise let them stabilize for 4-6 hours then store in a sealed container. No idea how long they last beyond that, the situation has not yet arisen.

V1.0 vik@olliver.family.gen.nz (C)2020, GFDL Applies

This is similar to our very seedy keto rye loaf, and yes, it does actually contain crickets. We’re not sure what it is in crickets that ferments well, but ferment it does allowing this loaf to rise in a rapid breadmaker with no sugar or sweetener.

Ingredients
¼ Cup Sunflower kernels
¼ Cup Pumpkin kernels
¼ Cup Linseed (flax seed)
¼ Cup Sesame seeds
1½ tsp Salt
1 tsp Instant yeast, heaped
25g Rye flour
135g Wheat gluten
30g Olive oil or butter
40g Cricket flour
2 tsp Malt, heaped
½ tsp Lecithin
1 Beaten egg

Directions
Put the 4 seeds in a 2l microwaveable container with 120ml of water, add the salt, stir, and microwave on full for 1½-2 minutes to make a seedy porridge. Leave it to cool slightly .

Put the blade in the breadmaker – important – and place the breadmaker tin on scales. Add the heaped spoon of yeast (or use a packet) first so you don’t boil it with the hot porridge. Add the remaining ingredients. Dump 120ml of tepid water and warm porridge on top. We use the water to rinse out the egg beating equipment, and you might find you need slightly less water depending on the general humidity.

Set breadmaker to make a medium (850g) wholemeal loaf with a dark crust. Leave it to cool and firm up before cutting or the seeds will tear loose. Slice it fairly thin. If it collapses, use less water next time.

This toasts and so forth much like ordinary rye bread and keeps exceptionally well. Anything else just isn’t cricket.

V1.0 ©2020 vik@olliver.family.gen.nz GFDL Applies