Why Wattle seed?!

Wattle seed has been used traditionally by Australia's First Nations People for at least 4000 years! It has long been a staple ingredient in their cooking. The most popular wattle seed you are going to see on the market is the darkly roasted and finely ground “flour” of the Acacia Victoriae. This is the most familiar to many who use bush tucker products in their cooking, with a coffee/chicory, nutty flavour you can understand why. Its most popular use is in sweet recipes such as pancakes, biscuits, muffins, and pavlova. 

There is such a wide variety of wattle seeds that Aboriginal people utilised from all the diverse regions/climates of Australia. The types of wattle vary in size, shape, colour, weight, oil content, nutrient content, and flavour. Not only does the type of the seed alter the flavour but so too does how they are roasted. Indigenous Australians have used the whole wattle seed as a nutritious food source rather than grinding them to a powder form that you may see these days.

Health Benefits
Wattle seed is a rich source of protein with a low glycaemic index, high in fatty acid composition. It also has a high concentration of potassium, calcium, iron and zinc.
Nutritional Value (per 100gm dry weight)

Energy	1183kj
H2O	1.7g
Protein	20.3g
Fat	6.1g
Carbohydrates	10.5g
Total sugar	-
Fibre	54.2g
Ca	434mg
Cu	0.84mg
Fe	10.9mg
Mg	255mg
P	227mg
K	1147mg
Na	43.9mg
Zn	3.1mg
Mn	-
Mo	-
K:Na	-
Folate	-
Vit E	-
Se	31.7mg

 
 
References
Fielke, A. (2020). Australia's Creative Native Cuisine. Victoria: Brolly Books.
Hess-Buschmann, S., Quamby, M., & Glover, R. (2020). Wattleseed. Retrieved from Australian Native Food & Botanicals: https://anfab.org.au/main.asp?_=Wattleseed