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This can be stored in the fridge for up to a month. Wattleseed butter is sensational on Banana and Muntrie Bread.

Wattleseed whole and ground
 2 teaspoons of wattle seed (dried and roasted)
 1/4 cup boiling water
 1/2 teaspoon vanilla
 1/2 cup softened butter
 2 teaspoons sugar (can add more if you want it sweeter...it's a taste thing)
 1/2 teaspoon cinnamon
1

Put wattlessed in cup and pour over 1/4 cup boiling water

2

Add sugar and cinnamon

3

Leave it for about 30 minutes to allow the wattle seed flavour to develop

4

Pour the wattle seed essence thru a tea strainer to get rid of the grounds

5

Mix the butter until soft, add the wattle seed essence, I use a hand blender for this as mixing a watery essence can be tricky, but it does blend together

banana-riberry-bread

Ingredients

 2 teaspoons of wattle seed (dried and roasted)
 1/4 cup boiling water
 1/2 teaspoon vanilla
 1/2 cup softened butter
 2 teaspoons sugar (can add more if you want it sweeter...it's a taste thing)
 1/2 teaspoon cinnamon

Directions

1

Put wattlessed in cup and pour over 1/4 cup boiling water

2

Add sugar and cinnamon

3

Leave it for about 30 minutes to allow the wattle seed flavour to develop

4

Pour the wattle seed essence thru a tea strainer to get rid of the grounds

5

Mix the butter until soft, add the wattle seed essence, I use a hand blender for this as mixing a watery essence can be tricky, but it does blend together

Notes

Wattleseed Espresso Butter
IngredientsDirections