WILD HARVESTED WATTLESEED GRIND
WILD HARVESTED WATTLESEED GRIND
WILD HARVESTED WATTLESEED GRIND
WILD HARVESTED WATTLESEED GRIND
WILD HARVESTED WATTLESEED GRIND
WILD HARVESTED WATTLESEED GRIND
WILD HARVESTED WATTLESEED GRIND
WILD HARVESTED WATTLESEED GRIND

WILD HARVESTED WATTLESEED GRIND

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Wattleseed (Acacia victoriae) 

Roasted and finely ground Wattleseeds

Wattleseeds are highly nutritious and versatile to use.

It 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 non-caffein substitute for coffee. Wattle lattes taste great, but don’t throw away the nutritious seeds as they can be reused in baking or cooking.

Use:

  • 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 1 minute then let stand for 3 minutes, strain into a coffee cup and add some local honey. As an option add a sprinkle of chocolate or cinnamon 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 and baking.
  • 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 !
    Wattleeeds contain Calcium, Zinc, Magnesium, Iron, Potassium and other nutrients for good health. They are a Low GIycemic Carbohydrate, a source of protein and fibre too. As part of a healthy balanced diet you can incorporate the Wattleseed into your everyday cooking making it nutritious and delicious.

    Roasted and Ground Wattleseeds fine grind.

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