Like many , wattleseed is a bit of an unsung 'super food'. It's an of potassium, calcium, iron and zinc. It also has a low glycaemic load and is a very rich source of protein. Superfood indeed!
Wattleseed as we know it in the kitchen is the seeds or ground seeds from any of Australia's 100 native acacia trees for food and medicine. The seeds are collected from the seed pods which the trees produce in late summer and early autumn. Wattleseed has been collected by Aboriginals for thousands of years and pounded into flour or roasted in a pod to eat.
It has a nutty flavour with an aroma similar to roasted coffee. It has a savoury, biscuity taste with touches of sweetness.
Naturally, is utterly perfect in all manner of dishes in the kitchen. Let us show you around.
This Aussie version of Nutella has less bad stuff and more good stuff. Source: Murdoch Books / Josh Geelen
Damper provides a very pleasing taste to effort ratio. Source: Frank Yang
A great pudding for newbies - you can really appreciate wattleseed's nutty flavour. Source: Outback Gourmet
Seeds from the Acacia victoriae wattle have an aroma similar to coffee or fortified wine. Source: Karen Sheldon Catering
Wattle seeds and bush honey put a bush twist on a hot goat's milk toddy. Source: On Country Kitchen
Wattleseed adds a delightful warmth to desserts. Source: Adam Liaw
A salad that's packed with Indigenous ingredients is positively exploding with goodness. Source: Murdoch Books / Josh Geelen
Everyone needs a creamed rice dish to long for and this can now be yours. Source: Kitti Gould
Try the Johnny cakes from this recipe with a slathering of watella, too. Source: Danielle Abou Karam
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Pumpkin wattleseed naan
The pairing of wattleseed with macadamia is the new peanut with butter. Source: Danielle Abou Karam
"[Native ingredients] are so connected to Mother Earth that you can taste it in their flavour," says this pudding's creator, Sharon Winsor. Source: Supplied
