Originally Posted by chefcyn
My brother brought some Wattleseed back from Australia for me and it looks and smells wonderful, but I don't have any recipes to go with it. Any suggestions?
Thanks for asking. I developed the product known as wattleseed way back in 1984 while researching Australian foods for their nutritional value. Wattleseed, by the way contains slow release carbohydtraes and is good for you as an anti-diabetic protective food. Using wattleseed also supports our indigenous people as they are involved in the harvest of the seeds.
There are a heap of uses at www.cherikoff.net
where you could surf through my recipes. Perhaps its best uses are as a flavouring for cream, ice cream, in breads and sauces. Use it at around 2 to 3% addition, and except in breads, I find it best to boil the grounds you need for the recipe in a little water before using. This softens the grains and extracts the flavour. For some reason you can add the dry grounds to bread mixes and as it gets kneaded, the flavour comes out.
Obviously if the product is boiled as in a sauce, you can just toss in a half teaspoon of wattleseed and it gives a great nuttiness to say, a mushroom or red wine sauce. Mmmm.
Well I'm off to have some wattleseed pancakes for breakfast. Enjoy the product.