WATTLE CAFE RECIPES

WATTLESEED CAFFEE LATTE OR WATTLECINO RECIPE - FOOD.COM

Wattleseed Caffee Latte or Wattlecino Recipe - Food.com image

I saw this made on "The Outback Cafe" & it intrigued me. I just happened to have some wattle seed in the pantry so gave it a go. It' has a very mild, slightly nutty flavour, is low GI and no caffeine and because it's so mild I didn't even miss the sugar. (It's not recommended to add sweetner as it overpowers the taste) This is authentic Australian cuisine.

Total Time 2 minutes

Prep Time 2 minutes

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

15 g ground roasted wattleseed (1 scoop approx)
200 ml steamed milk
sugar (optional)

Steps:

Use the wattle seed as you would coffee in your coffee maker, let the machine do it's work making a wattle espresso.
Top with steamed milk.

Nutrition Facts : Calories 124.9, FatContent 7.1, SaturatedFatContent 4.5, CholesterolContent 27.3, SodiumContent 95.7, CarbohydrateContent 9.1, FiberContent 0, SugarContent 0, ProteinContent 6.4

WATTLESEED CAFFEE LATTE OR WATTLECINO RECIPE - FOOD.COM

Wattleseed Caffee Latte or Wattlecino Recipe - Food.com image

I saw this made on "The Outback Cafe" & it intrigued me. I just happened to have some wattle seed in the pantry so gave it a go. It' has a very mild, slightly nutty flavour, is low GI and no caffeine and because it's so mild I didn't even miss the sugar. (It's not recommended to add sweetner as it overpowers the taste) This is authentic Australian cuisine.

Total Time 2 minutes

Prep Time 2 minutes

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

15 g ground roasted wattleseed (1 scoop approx)
200 ml steamed milk
sugar (optional)

Steps:

Use the wattle seed as you would coffee in your coffee maker, let the machine do it's work making a wattle espresso.
Top with steamed milk.

Nutrition Facts : Calories 124.9, FatContent 7.1, SaturatedFatContent 4.5, CholesterolContent 27.3, SodiumContent 95.7, CarbohydrateContent 9.1, FiberContent 0, SugarContent 0, ProteinContent 6.4

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UPSIDE-DOWN WATTLESEED AND PINEAPPLE CAKE RECIPE | GOOD FOOD

This is a lovely, comforting sort of cake to have on hand when the afternoon munchies strike. Its luscious, fruity texture also makes it ideal to serve warm for dessert.
From goodfood.com.au
Total Time 30 minutes
Category Dessert

Preheat oven to 180C and grease and line a 23-centimetre, round cake tin with baking paper. Don't use a spring-form tin as the toffee syrup will leak out.

Combine the wattleseed and boiling water in a small bowl and cool to room temperature.

Place the caster sugar and water in a small saucepan over medium heat and stir with a wooden spoon until the sugar has melted. Bring to the boil and cook for 10 minutes until light golden brown. Swirl the pan to distribute the colour evenly, then pour into the cake tin.

Quickly place the pineapple pieces on the toffee to cover the base. Set aside.

In an electric mixer, beat the egg, macadamia oil and brown sugar until sugar has dissolved.

Remove the bowl and stir in wattleseed and crushed pineapple.

Sift flours and bicarbonate of soda and fold through the mix. Pour into the cake tin, spreading over the toffee and pineapple.

Bake on the middle shelf for one hour or until a skewer comes out clean. Remove from the oven and leave to cool in the tin until warm. Invert the tin onto a flat plate and gently lift it off the cake.

Peel off the baking paper to what is now the top of the cake (the cake will be quite fragile so the edges may break away a little).

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