 Wattleseeds are Australia's beloved Golden Wattle tree's gift to the culinary world. Roasted and ground much like coffee beans, they resemble coffee in appearance and even a little in taste - although much milder in flavour - along with a subtle note of hazelnut.
So with a flavour and aroma reminiscent of coffee and hazelnuts, you can imagine how well it lends itself to all sorts of baked goods: try adding a spoonful or 2 to your favourite banana bread recipe, Anzac biscuits, choc chip cookies or pancake batter! Here is the ultimate breakfast muffin recipe.  I'm loving experimenting with pepperberries - its like pepper, but so much more! There's a fruity edge to it initially, and the heat comes later...not in a blow your head off, chilli kind of way, but more of a back palate kick that rounds the mouthful off perfectly.
This recipe really showcases how a single ingredient, even used sparingly, can turn a tray of roast veggies into a truly special meal. And it's great for those bottom-of-the-crisper veggies you don't know what to do with. Pumpkin, potato, carrot, zucchini, capsicum… just throw in whatever you've got! For the below recipe I've specified the veggies I used on this occasion. Take our word for it, the addition of pepperberries will provide a slight fruitiness packed with a zing you'll want to come back for everyday. 😀 |
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