Posted by kathryn in Shopping Basket and Blogging

Having bought your packet of wattleseeds (and having promised this in a previous post), here are more ideas for how to use them (apart from making scrumptious baked ricotta that is) . . .

This is from an article written by Vic Cherikoff which appeared in the GI newsletter published by Sydney University:

How can you use wattleseed?

• If you make your own bread, try a substituting some of the wheat flour with 5% besan or chick pea flour along with 3% wattleseed.
• Use wattleseed as a crusting or coating mixed with polenta, crushed macadamia nuts or cracked buckwheat over any meat or poultry.
• Add wattleseeds to casseroles, lentil spreads, meatloaf for a nutty, roasted flavour.
• Try a baked sweet potato (kumara), mushroom and wattleseed risotto or pilaf
• Replace some of the flour (about 3%) with wattleseed when baking – muffins, banana bread, pancakes and other appropriate baked items.
• Use wattleseed extract in frappes, smoothies and juices.
• Boil wattleseed in water and store the mixture in the refrigerator, adding a dash of the liquid and some of the grounds to muesli, porridge and breakfast cereals.

Of these, I’ve tried the wattleseed water (boil 2 tablespoons of wattleseed in about 100ml of water) mixed in with my morning porridge and it’s fabulous with a little bit of maple syrup. I’m also looking forward to trying wattleseeds mixed in with polenta in a vegetarian sausage recipe I have.

Wattleseed is apparently really good in sweet things, such as chocolate wattleseed biscuits , wattleseed pavlova and wattleseed creme brulee . To buy your wattleseeds contact either Herbies or Vic Cherikoff .

bq.

20 August, 2006