http://www.abc.net.au/tv/cookandchef/txt/s2054633.htm


Saw it being made........ both the SO and myself looked at each other and
said "*That* is definitely on the menu"!!

Like a pavlova cake...... gooey in the center.



About Wattle Seed...........


Although there are hundreds of species of Acacia, the wattle seed of
culinary importance comes from a relatively small number of these.

The three types of wattleseed given to Maggie in Alice Springs and used by
both her and Simon to cook with were from ; Acacia Sericophylla, the A.
Victoria and A.Tetragonophylla also called Dead Finish tree.

Indigenous people of Australia have understood the benefits of wattleseed
for thousands of years, harvesting the seed bearing pods while green and
throwing the seeds onto a fire to be eaten like a pea or ground to make
flour for damper.

Wattleseed can be bought roasted or roasted and ground, although Maggie and
Simon prefer to grind their own. Try to store it in airtight containers
away from light and heat and for no more than a couple of years.

Wattleseed makes a beautiful iced or hot coffee and the warm, pungent
coffee flavours work particularly well in sweet dishes such as cakes,
yoghurts and whipped cream.

http://www.abc.net.au/tv/cookandchef/txt/s2054739.htm