Wattleseed (also called acacia seed)
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Wattleseed is a term used to described the edible seeds from around 120 species of Australian Acacia were traditionally used as food by Australian Aborigines and they were eaten either green (and cooked) or dried (and milled to a flour) to make a type of bush bread.
Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Due to its low glycemic index, it is also often incorporated into diabetic foods. Vic Cherikoff (a significant pioneer in the Australian native food industry) developed Wattleseed as a flavouring in 1984 from selected species and this is now the major commercial product used because of its chocolate, coffee, hazelnut flavour profile. It is often added to ice cream, granola, chocolates and bread and widely used by chefs to enhance sauces and in whipped cream and other dairy desserts.
Categories: Bushfood | Edible nuts and seeds | Australian cuisine
Wattle seeds are the edible seeds of certain varieties of Australian acacia trees. While many acacia tree seeds are poisonous, some wattle seed pods are not and can be processed and consumed in a variety of ways. The seeds are mostly flavorless raw or steamed, but when roasted and ground they produce a versatile spice that boasts flavors reminiscent of coffee, chocolate, and hazelnut. This spice can be used in the flavoring of both sweet and savory dishes.
Here are some suggestions:::
=>Add wattleseeds to casseroles, lentil spreads, meatloaf for a nutty, roasted flavour.
=> Try a baked sweet potato (kumara), mushroom and wattleseed risotto or pilaf
=> Replace some of the flour (about 3%) with wattleseed when baking – muffins, banana bread, pancakes and other appropriate baked items.
=> If you make your own bread, try a substituting some of the wheat flour with 5% besan or chick pea flour along with 3% wattleseed.
=> Use wattleseed as a crusting or coating mixed with polenta, crushed macadamia nuts or cracked buckwheat over any meat or poultry.
=> Use wattleseed extract in frappes, smoothies and juices.
=> Boil wattleseed in water and store the mixture in the refrigerator, adding a dash of the liquid and some of the grounds to muesli, porridge and breakfast cereals.