Roasted ground Wattleseed…would you every have thought of eating the seeds from our Acacia trees?
Well, these little beauties have a nutty, mild coffee flavor with a touch of sweet spice, raisins and chocolate. They can be used in baking, savory dishes, desserts and, for those who like a tipple, has been used in craft beers and in a very nice spiced rum.
A mainstay of the diet of our First Nations people for over 40,000 years, these little dynamites are packed full of potassium, calcium, iron and zinc. They are a very rich source of protein. Most of the vitamins are found in the seed, with the exception on C, B12 and riboflavin but are high in fibre. As Wattleseed has a low glycemic index it is food for those with diabetes.
In order to use the Wattleseeds, the pods are harvested from the trees (generally between January to March), the seeds are removed from the pods, dried and roasted, similar to coffee. It is then ground and crushed to create a powder. It can be made into a flour, which the Aboriginal people used to make bread.
Again, the use of Wattleseed comes with a warning if you are foraging in the wild for it. Australia has over 1000 species of Acacia and the seeds are edible from only about 120 of these species. If you are foraging for seed, make sure you know what seed is edible. Acacia victoriae (Prickly), Acacia sophorae (Coastal), Acacia aneura (Mulga) and Acacia retinodes (Wirilda) are some of the more common species used and in their natural habitats are plentiful.
Some uses of Wattleseed are in many baked deserts (cakes, muffins, cheese cakes, biscuits), ice cream, bread (including damper and scones), used to thicken sauces and casseroles. Don’t forget it’s use in beer and spiced rum also.
- 2 cups of Self Raising Flour
- Pinch of salt
- 30g butter or margarine
- 30g Wattleseed, roasted and ground
- Approx. ¾ cup of milk or water
- Sift flour and salt into a bowl. Rub in butter. Add nearly all the liquid and mix to a soft dough. Add remaining liquid if the dough is not soft enough.
- Place on a floured surface and knead lightly. Pat dough out to approx. 2cm thickness.
- Cut into about 5cm rounds and glaze with a little milk.
- Bake in your camp oven for about 10-12 minutes or until golden brown (this will depend on how hot your coals are.
Makes approx. 12