Several species of Acacias are more palatable and commercially viable, these being; Ac victoriae - Prickly Acacia; Ac. sophorae - Coastal Wattle; Ac retinodes - Wirilda; Ac coriacea - Dogwood; Ac murrayana - Colony Wattle; and Ac aneura - Mulga. In their natural habitats these species are plentiful, and because of this, they have been mainly harvested in the wild. The most sought after wattleseed is the Ac retinodes - Wirilda, which is now being planted in large commercial plots for the bushfood industry.

The seeds of the Acacias have very hard husks, and when they fall to the ground, will last for up to 20 years in their natural environment, usually only germinating after bushfires. Because this hard outer casing also protects the seed during long periods of dormancy on the ground, Wattleseed has provided indigenous Australians with a rich source of protein and carbohydrate in times of drought. The seed was crushed into flour between flat grinding stones and cooked into cakes or damper. Even the green seeds of some species were eaten after baking in the hot coals.

Roasted ground Wattleseed has a diverse number of uses in the kitchen, from baking to thickening of sauces and casseroles, to ice cream. By dark-roasting Wattleseed, the most delightful aroma of nutty fresh roasted coffee is released and can be used as a beverage or as an addition to chocolate or desserts.

The Aboriginals used wattle seed to make a type of four. They cooked this often in ovens made in a hole in the ground using hot coals and hot rocks. Wattle seeds are very nutritious. Some types were also eaten green or cooked in the pod.

Wattleseed contains potassium, calcium, iron and zinc in fairly high concentrations. With a low glycemic index, they are good for diabetics, providing a steady stream of sugars that do not produce sudden rises in blood glucose levels.

Most vitamins are found except for C, B12 and riboflavin. they are high in fibre - over 30%.

Some Acacia wattle seeds contain toxins and should not be eaten. It is important that wattle seeds be prepared correctly to ensure some minor toxins are dealt with. Some species need heat treatment as in roasting the seeds before grinding, others need the sticky pod coating removed because it is an irritant and other seeds can be even eaten green.

Wattle Seed Tiramisu

INGREDIENTS

30g Ground Ground Wattleseed 2 egg yolks 2 egg whites 400g Mascarpone

1 packet of sponge finger biscuits            1 cup sugar             Cocoa for decoration

METHOD
1. Bring wattle seed to simmer in a saucepan with 2 cups water. Allow to cool.
2. In a large bowl beat the egg yolks and sugar until fluffy.
3. Add the mascarpone and mix.
4. Beat the egg whites until peaks form and then fold them gently into the mascarpone mixture. Mix gently.
5. Have your plate ready. Dip the lower half of the biscuits into the wattle seed flavoured water and lay them in a row on the plate.
6. Cover this layer with the mascarpone mixture.
7. Create another layer of wattle seed flavoured biscuits and mascarpone
8. Sprinkle the top with cocoa powder through a sieve.
9. Refrigerate for 24 hours.

Chocolate Macadamia Wattleseed Truffles

Cream 50 gm butter with 3/4 cup icing sugar.  
Break up 180 gm dark cooking chocolate and combine with 2 teaspoons Ground Wattleseed in a bowl and melt over a pan of simmering water.  
Stir in the butter mixture with 2 tablespoons of cream and 100 gm coarsely chopped Macadamia nuts.  Form into balls, press half a macadamia nut into top and lightly sprinkle with icing sugar.

Wattleseed Cream

Place a tablespoon of  Wattleseed in 50 ml hot water.  When cool, add to 300ml thickened cream and whip to firmness.  The flavour develops so you can make it the day before.

Fill up a meringue or pavlova case and top with Wild Fruit or Quandong Dessert Sauce......mmmmmmmmmm