Wattleseed can be used in many ways, in cakes and biscuits or as a substitute for coffee which is high in protein and contains no caffeine. With dominant nutty-coffee aromas and a slight bitterness it is a wonderful night cap. Brew in a coffee plunger or espresso machine and add warm milk.
In biscuits, cakes and breads it gives a wonderful almost nutmeg flavor.
The use of Wattle seeds has been Traditionally used for at least 4000 years as an Aboriginal staple food ingredient.