Wild-harvested wattleseed has a flavour and aroma that combines coffee, hazelnuts and chocolate.

Blend wattleseed with lemon myrtle in shortbread or make wattleseed banana cake. Brew caffeine-free wattleseed coffee by steeping 1tsp in boiling water or your preferred milk. Use seed to flavour ice cream, biscuits, scones, pancakes and pastry.

How to Use:

Make a wattleseed latte. Grind 1½ tsp seed and add to 125mL boiling water, infuse for 1 min. Strain then top with warm milk. Otherwise, make wattleseed espresso with 3 tbs ground seed in the coffee machine. Top with frothed milk if you prefer a wattlecino.

When making damper, add 1tbs ground seed to the flour before adding liquid.

Toss a spoonful of wattleseed on noodle salad along with macadamias or grind the seed to a powder to sprinkle over ice cream, chai or hot chocolate.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.