Wattleseed (roasted & milled)

Many varieties of Wattle grow throughout the arid areas of Australia. Wattleseeds are a food source that has been traditionally eaten by many Indigenous Australians, particularly in arid and desert regions, for generations. After harvesting from the pods, the seeds are dried and roasted, ground into flour, then mixed with water to make a dough, and cooked on the fire. This wild-harvested, pesticide-free wattleseed has a subtle coffee-chocolate flavour that is delightful in hot or cold beverages, baked goods and raw food recipes.

Wattleseeds are low G.I and contain more protein than fish.

Pouch size: 25g

Cooking

Such a unique flavour can be harnessed in patisserie for a unique hazelnut flavour, or used in addition to any dish with flour, such as bread, pancakes, pizza dough, and pastry.

Origin

Wattleseed (also known as Acacia victoriae) grows all over Australia with most located throughout the arid regions of the Northern Territory and South Australia. Plantations of wattleseed also exist in the southeast of South Australia and near the Grampians in Victoria.