I had heard the flavor of wattle seed described as a mix of chocolate, coffee, and hazelnut, which accurately describes the flavor. For the cost, though, the flavor is not strong enough to justify buying it. Traditionally, Aborigines use pure wattle seed to make cakes, which they call "damper." I imagine that those cakes of pure wattle seed are quite delicious, similar to dense almond patties, flavored with coffee, chocolate, and hazelnut. Because of the cost required to gather, process, roast, and export the wattle seed, it would be impractical to make damper in the U.S.
The texture of the wattle seed, once fully rehydrated, was between softened stone ground corn meal and almond meal. A blend of espresso powder, a trace of cocoa, and some hazelnut extract in an almond cake would be a close approximation of the flavor.
Still, I have been eager to try wattle seed for a few years and am grateful to Kalustyan's for providing the opportunity. If I visit Australia, I will look for wattle seed baked goods and enjoy eating them.
