Bush Damper
Ingredients
2 cups self raising flour
1 Tbspn Ground Wattleseed
1 tspn Ground Lemon Myrtle
1 tspn Ground Mountain Pepper
250ml well shaken buttermilk
1 Tbspn Macadamia Nut Oil
Milk for brushing
Preheat oven to 180C
Sift the flour and seasonings into a large bowl and make a well in the centre. Combine the buttermilk and oil and pour into the well. Mix quickly and lightly to a soft dough. Turn onto a floured board and knead until smooth. Shape into a round (or whatever shape you like) and place on a lightly oiled baking tray. Brush with milk. Bake for 40-50 minutes (it will sound hollow when tapped).
Serve with Macadamia Nut Dukkah
Easy Wattleseed Icecream.
For each litre of premium vanilla ice cream use 2
teaspoons of roasted ground wattleseed.
Put the wattleseed
into a cup and just cover with boiling water. This will swell the
wattleseed and release the flavours. Allow to cool.
Slightly soften
the vanilla ice cream in a bowl. Stir through the wattleseed slurry.
Return the ice cream to the tub and refreeze.
Serve with Desert
Passion Syrup or Quandong Dessert Sauce.
Wattleseed Bread (or scones)
Bread is just so much a part of our every day that I forget to mention the wonderful variations you can make with your Breadmaker.
Here we have Macadamia Nut & Wattleseed.
All you do is add a teaspoon of Wattleseed and a teaspoon of Macadamia Nut Oil to your bread mix in the Breadmaker and cook as usual.
The warm nutty aroma of the bake will melt even the hardened heart!
Variations include Native Thyme and Olive
Also containing this ingredient:  |
There are more recipes using WATTLESEED at TASTE AUSTRALIA
