Wattleseed (Myall, Boree, Mulga )

The seeds from the Acacia species of tree, or wattle, have been used by the Indigenous peoples for thousands of years as a flour. It’s known for its high content of potassium, calcium, iron and zinc. It has a subtle yet delicate nutty flavor, with hints of chocolate and coffee. I like to use this ingredient ground up to accent savory and sweet dishes, especially pastries. It also is a great additive to warm drinks in the cooler winter months.