Wattleseed, the Acacia, was a mainstay in the diet of Australia’s earliest inhabitants for thousands of years providing  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.

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%.

There are over 120 species of Wattle however not all are edible.