Wattleseed: The Bushfood Classic
When we think about bushfood wattleseed is often first to come to mind.
It has been a staple food for Indigenous Australians for thousands of years as a rich source of protein, fibre and carbohydrate. Wattleseed was traditionally ground and used to make a type of flour. Aboriginal women would collect the pods from edible acacia trees and parch the seeds with fire, before grinding them into flour to be mixed with water and made into cake.
Flavour and use
It has the flavour and aroma of toasted coffee grounds, sweet spice, raisin and chocolate with a dominant nutty and flavour
- add a nutty flavour to satay sauces, stews and soups
- add to baking, both savoury bread and sweet cakes. Wattleseed in a no bake cheesecake base is my favourite!
- As a coffee substitute or in a chai. Just add a spoonful to boiling water and steep for 5 minutes
- A yummy body scrub!! Mix with a bit of olive oil or coconut oil and rub yourself down!
Nutritional analysis has shown that wattleseed contains potassium, calcium, iron and zinc in comparatively high concentrations. Wattleseed is a good source of energy—averaging about 1,500 kilojoules per 100 grams
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