WATTLESEED 

(Acacia victoriae)

Wattleseed is nutritious and versitile to use.  Practically a kitchen staple when added to nut meal, baking flour and other dry blends.

Wattleseed has been a staple food for Indigenous people for thousands of years as a rich source of protein, fibre and carbohydrate and used to make cakes and damper.

Wattleseed has a hazelnut, chocolate and coffee taste and aroma, it can be used as a coffee substitute. Wattle lattes taste great but don’t throw away the nutritious seeds as they can be reused in baking or cooking..

• As a Latte or long black. Wattlelatte !
• In a coffee plunger, Brew 5-10g of NATIF Wattleseed Grind into 1 cup of boiling water, wait 5 minutes, strain, then add your favourite frothed milk or serve as a long black
• Alternatively add 1 cup of milk to a saucepan with 5-10g of Wattleseeds, simmer for 1minute then let stand for 3 minutes, strain into a coffee cup and add some local honey. As an option add a sprinkle of cinnamon or turmeric on top.
• For desserts soak the Wattleseeds in a small amount of hot water (just enough to cover) for a few minutes for a less crunchy texture when adding to other recipes.
• Can be added to healthy deserts, tarts, baking and pancakes
• Use to thicken soups and sauces
• Use the brew to make thick shakes, cocktails, sodas and smoothies
• You can even use the seeds as a facial and body exfoliant !
• Wattle you make !