Roasted ground Wattleseed has a diverse number of uses in the kitchen, from baking to thickening of sauces and casseroles, to ice cream.
A beautiful nutty, mild coffee flavour. Can be mixed with regular coffee for a flavour boost. Delicious used to flavour chocolate, cheesecake or meringue.
By dark-roasting Wattleseed, the most delightful aroma of nutty fresh roasted coffee is released and can be used as a beverage or as an addition to chocolate or desserts.
Every week we make a bread in the breadmaker always adding a teaspoon of ground wattleseed.
Aboriginals used wattle seed to make a type of flour, cooking this often in ovens made in a hole in the ground using hot coals and hot rocks.
Wattleseed contains potassium, calcium, iron and zinc in fairly high concentrations. With a low glycemic index, they are good for diabetics, providing a steady stream of sugars that do not produce sudden rises in blood glucose levels.
Most vitamins are found except for C, B12 and riboflavin. they are high in fibre – over 30%.
Packed in resealable bags to minimise postage costs.
Please note that the weight listed is the shipping weight.
Showing reviews 1-10 of 11 | Next
Posted by Amber Cron on 17th Oct 2016
we put it into anzac cookies and worked really well
Posted by Unknown on 7th Oct 2016
The key ingredient to my rich tomato chutney is NOT the tomatoes but wattleseed! And judges at agricultural shows have agreed, awarding me first prizes. Now I want to experiment with it more in cakes and desserts. A great unique taste.
Posted by Brett on 24th Feb 2016
The Wattleseed product was exactly what my son was after for his recipe for Food Studies at secondary school. Flavoursome and fresh. It turned up in good time, but when I discovered it came from Jimboomba, 25 minutes south of where we live, I was a little disappointed in the postage cost.
Taste Australia response: Minimum parcel size for Australia Post is 500gm. If an item is not documents and you need it sent Express Post then parcel prices apply.
Posted by Debbie on 22nd Jan 2016
I use this in my morning smoothie and it adds so much moreish flavour. Now that I've tasted it I can't be without it.
Posted by diane on 12th Oct 2015
Love this product and have found very hard to buy,but I should have tried BushFood first,thank you and once again service is fantastic.Highly recommend.
Posted by Sharon Officer on 27th May 2015
Brilliant alternative to flour to make biscuits and muffins for my coeliac daughter.
Posted by Cathey Visscher on 18th May 2015
I found a recipe for ANZAC biscuits with wattleseeds. I used 1 tablespoon in the usual mixture and it was great. Something to make it even more Australian if thats possible!
Posted by David Bayly on 7th Mar 2015
Try making a chantilly cream with a little wattle seed for a truly authentic aussie twist to a pavlova. Use sparingly its easy to over power the cream and the flavor will permeate over time (check after 20 minutes)
And of course in a tiramisu you can add some wattleseed to the espresso.
Yes I have worked for Red Ochre Grill the original when Andrew Filke tried creative native cookings ingredients in a Melbourne restaurant. Shame it didnt work all those years ago but I learnt a lot and am still cooking a home with things I learnt.
Posted by Unknown on 24th Feb 2015
Added ground wattleseed to my scones then served them with lemon myrtle cream and family are still raving about them.
Posted by Lynette on 15th Oct 2014
We recently put some into a chicken pie and eventhough only used a small amount the flavour was still noticeable. It is particularly tasty when mixed with cream and spread on quandong jam.
Showing reviews 1-10 of 11 | Next