Wattleseed is in high demand for use as a ground product in
pastries and
breads and also
as a flavouring in desserts, especially ice-cream.
It is also used to produce a high quality
coffee-like beverage.
Wattleseed is one bushfood product collected almost exclusively by Aboriginal
people from wild populations throughout its natural range. Highly
nutritious,
wattleseed has been a staple food of central Australian Aboriginal people for
thousands of years.
Traditionally the seed was roasted, soaked and eaten as a paste. Our wattleseed
has been purchased from aboriginal people who have harvested it using
traditional methods.
Wattleseed has a rich
chocolate-nut flavour
and is high in protein and a low glycaemic index food. The species most commonly collected is
Acacia victoriae
as it is generally regarded as having a superior flavour.
A. Victoriae
is widespread over much of central Australia and fruits during December
and January. A. Coracea & A. Colleii are also available in regular supply.
Nutritional analysis: Acacia seeds are highly
nutritious and
contain 26% protein
,
26% available carbohydrate, 32% fibre and 9% fat. The fat content is higher
than most legumes with the aril providing the bulk of fatty acids present.
These fatty acids are largely unsaturated which is a distinct health advantage.
The mean
total carbohydrate content
of 55.8 + 13.7%
is lower than that of lentils, but higher than that of soybeans while the mean
fibre content
of 32.3 + 14.3% is higher
than that of other legumes such as lentils with a level of 11.7% (Brand and Maggiore 1992). The energy
content is high averaging 1480+270 kJ per 100g.
Wattle seeds are low
glycaemic index foods. The starch is digested and absorbed very slowly,
producing a small, but sustained rise in blood glucose and so delaying the
onset of exhaustion in prolonged exercise (Brand and Maggiore 1992).
The first aroma of wattleseed is distinctly like fresh nutty coffee but wattleseed
has subtle chocolate and hazelnut undertones. When used in creamy foods like ice-cream it will
impart a nutty chocolate, yet still unique, flavour, and when used in baking
and liquids you will get a coffee and nut effect.
Endlessly
versatile, use wattleseed in the same concentration as you would cinnamon, just
a pinch for some mild flavour, more for a complete aromatic effect. Use to
flavour
bread (1tbs/1kg loaf),
ice-cream, biscuits, pastries, cream, scones, pancakes
or anywhere you would like this unique flavour! Only a little goes a long way
and the flavour will enhance with cooking or allowing to sit, as more flavour
will be brought out of the grounds. It can even be used twice if the first time
you allow to sit in freshly boiled water, this liquid can then be used to
flavour one recipe or enjoyed as a caffeine free coffee (1-1.5tsp per person).
Then use the grounds to flavour another recipe such as Wattleseed ice-cream,
just mix through your favourite vanilla ice-cream, a surprisingly delicious and
simple treat.
