Wattleseed 100g

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Enjoy wattleseed as a caffine-free "coffee" substitute or make the most amazing bushfood wattleseed cie-cream

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There are many different species of wattleseed growing in Australia, most are edible.  When roasted and ground wattleseed has a chocolate coffee nutty flavour and aroma, it makes a great addition to your next muffin mix, butters, curries etc...the possibilities are endless.  For recipes go to http://www.outbackchef.com.au/recipes/

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Wattleseed 100g

Enjoy wattleseed as a caffine-free "coffee" substitute or make the most amazing bushfood wattleseed cie-cream

Write a review

 
WATTLESEED

There are about 120 different species of Acacia in Australia (most of them edible).  Wattleseed was traditionally used by the Aboriginal people as a flour, mixed with other native flavours to create a damper.  Wattleseed is high in protein, a low glycaemic food (releases sugars slowly) it contains calcium, zinc, iron and potassium.  Since the 1970's Acacia trees have been planted in Africa to provide Wattleseed to drought affected populations.

Wattleseed, when roasted and ground, has a coffee, chocolately, nutty flavour and is fast becoming popular used as a natural flavouring. 

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