Wattleseed

Wattleseeds are the edible seeds from any of 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians,[1] and eaten either green (and cooked) or dried (and milled to a flour) to make a type of bush bread. Acacia murrayana and A. victoriae have been studied as candidates for commercial production.[1]

Roasted and ground seeds of the elegant wattle, Acacia victoriae

Steamed apple charlotte with wattleseed icecream and a crème anglaise

Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, and low toxicity. Due to its low glycemic index, it is suitable for incorporation into diabetic foods. It is used due to its chocolate, coffee, hazelnut flavour profile. It is added to ice cream, granola, chocolate, bread, and used by chefs to enhance sauces and dairy desserts.