WATTLESEED

Wattleseed is the unsung hero of native Australian foods, thanks to its high concentrations of potassium, calcium, iron and zinc. It’s also a protein powerhouse! Dried, roasted and crushed, Wattleseed can be used in baking, sauces, scones and scrambled eggs.

USES

Wattleseed is a dark-brown grainy powder resembling coffee in appearance. It has a dominant nutty, roasted coffee aroma and a slightly bitter yet earthy sweet taste with notes of chocolate, hazelnut, raisins and sweet spice.

The flavour intensifies when subjected to heat and then cooled; the best preparation for most wattleseed dishes is to extract the flavour from the ground wattleseed using the same method you would to make coffee in a coffee plunger or espresso machine.

The profile pairs well with dairy (particularly milk, yoghurt, cheese and ice cream), dairy-based sauces and meat-based sauces; infuse it with cream for a delicious pasta sauce. It adds depth to sweet and sour chutneys, pickles and savoury dishes, such as soups, sauces and preserves, slow-cooked meat and vegetable ragu. It enriches egg and vegetable dishes, pasta sauce and breads.

Wattleseed complements red meat, chicken and fish particularly well, especially when enhanced with salt. Use in marinades and sauces or as a seasoning for meat and vegetables before cooking to add subtle smoky barbecue notes.

Use wattleseed in biscuits, cakes, pancakes, bread and other baked goods. It adds a delicious flavour to ice cream, yoghurt, custards and sauces.

In uncooked dishes, let the flavour infuse overnight. For sweet dishes, it blends well with chocolate, vanilla and cinnamon. Try it with cinnamon myrtle, bush tomato or mountain pepper leaf and pepperberry.

Wattleseed makes a good caffeine-free coffee substitute.

HEALTH BENEFITS

• Wattleseed must be considered the unsung hero of Australian native foods, as it is a very rich source of protein. Since the 1970s, Wattleseed has been grown in Africa to provide protein and carbohydrate to drought-affected populations.
• Wattleseed is certified as a low glycaemic index (GI) food and is high in dietary fibre. Low GI foods have been shown to be beneficial for diabetics, as the slow release of sugars does not produce sudden rises in blood glucose levels.
• Wattleseed contains high concentrations of potassium, zinc, calcium, iron and selenium.
• Wattleseed is one of the few native foods reported to contain selenium, a rare mineral which plays a key role in metabolism and has antioxidant properties which helps to reduce and decrease free radical damage to body cells. It also assists in lowering oxidative stress, which has been linked to many chronic diseases from type 2 diabetes to some types of cancer.