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%.

Wattleseed Nutritional Information (per 100gm)

Packed in resealable bags to minimise postage costs.

Please note that the weight listed is the shipping weight.