Wattle seeds are edible seed pods of Tasmanian Acacia trees, and have been a food source for Aboriginal Australians for centuries. The seeds are harvested and then roasted to
develop the strong nutty, chocolatey aroma and flavor, with touches of sweet spice and
a hint of bitterness.
Roasted Wattleseed can be used whole or ground to create a powder, and has a diverse
number of uses in the kitchen.
Wattle seeds can be eaten cooked or made into a flour for bush bread. Use as a tea or as
an alternative to coffee, and as a thickening agent in casseroles, stews and soups.
Also used in many preparations including desserts, sorbets, ice-creams, cheesecakes,
whipped creams, and as an additional to pies, scones and pancakes.
To get the most of incredible flavour crush it in a mortar & pestle, or blitzig it in the
nutrimix/blender/food processor to make a powder right before you use it.
For the perfect cup of Wattleseed coffee add 1-2 heaped tsp /cup of boiling water.
Serve with your favorite milk and honey or straight up!
Wattle seed has Low glycemic index (GI), rich source of protein and naturally caffeine-free