Wattleseed Roasted & Ground

Wattleseed has been used by Indigenous Australians for thousands of years as a rich source of protein, fibre and carbohydrate. Traditionally the seed was crushed into flour between grinding stones and cooked into flat cakes or damper.

Ground wattleseed has a hazelnut/coffee/chocolate taste and aroma and can be used in baking, sauces, ice cream, desserts and coffee.