Ground Wattleseed 30g
The Australian Superfood Co
Gross Weight: 0.05kg
A little bit nutty (hey, who isn't?!), a little bit spicy, a little bit chocolaty, 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!
A staple in the diet of Indigenous Australians for thousands of years, Wattleseed was traditionally ground and used to make a type of flour. With a hard husk that protects the seed during long periods of dormancy on the ground, historically it was a rich source of protein and carbohydrate in times of drought. In the Central Desert, damper made from native seeds still forms an important part of the Aboriginal diet, though store-bought plain and self-raising flour are now frequently used instead. High in protein and fibre, Wattleseed also contains high concentrations of potassium, calcium, iron and zinc. In addition to numerous vitamins, it also has a low glycaemic index, which means it releases its sugars slowly and can be used by people with diabetes to help maintain blood sugar levels.
- 100% natural
- No preservatives, artificial colours, sweeteners or flavours
- Gluten free, dairy free and no added sugar
- Source of fibre
- Vegan
HOW TO USE
Wattleseed has a nutty, roasted coffee aroma, with touches of sweet spice, raisins and chocolate. It has a savoury, nutty, wheat-biscuit flavour.
Roasted ground Wattleseed is a versatile ingredient in the kitchen. It can be used for baking and as a thickening agent in casseroles and sauces. Wattleseed flowers (without stalks) can also be used in cooking in pancakes, scones and even scrambled eggs!
GROWING & PROCESSING
Wattleseed is dried and roasted in a similar way to coffee. It is then ground and crushed to create a powder used in cooking.
INGREDIENTS
100% Ground and Roasted Wattleseed
A little bit nutty (hey, who isn't?!), a little bit spicy, a little bit chocolaty, 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!
A staple in the diet of Indigenous Australians for thousands of years, Wattleseed was traditionally ground and used to make a type of flour. With a hard husk that protects the seed during long periods of dormancy on the ground, historically it was a rich source of protein and carbohydrate in times of drought. In the Central Desert, damper made from native seeds still forms an important part of the Aboriginal diet, though store-bought plain and self-raising flour are now frequently used instead. High in protein and fibre, Wattleseed also contains high concentrations of potassium, calcium, iron and zinc. In addition to numerous vitamins, it also has a low glycaemic index, which means it releases its sugars slowly and can be used by people with diabetes to help maintain blood sugar levels.
- 100% natural
- No preservatives, artificial colours, sweeteners or flavours
- Gluten free, dairy free and no added sugar
- Source of fibre
- Vegan
HOW TO USE
Wattleseed has a nutty, roasted coffee aroma, with touches of sweet spice, raisins and chocolate. It has a savoury, nutty, wheat-biscuit flavour.
Roasted ground Wattleseed is a versatile ingredient in the kitchen. It can be used for baking and as a thickening agent in casseroles and sauces. Wattleseed flowers (without stalks) can also be used in cooking in pancakes, scones and even scrambled eggs!
GROWING & PROCESSING
Wattleseed is dried and roasted in a similar way to coffee. It is then ground and crushed to create a powder used in cooking.
INGREDIENTS
100% Ground and Roasted Wattleseed
