Desert Oak (Acacia Coriacea) is another species of wattle and can be used in the same way as the more popular Wattleseed (Acacia Victoriae)
One of the longer lived it is a hardy tough tree that grows in our most inhospitable climate of the Pilbara and Gascoyne regions of north Western Australia. It thrives on the banks of creeks and rivers, on coastal dunes and along dry, rocky ridges in the landscape.
The seed, raw or roasted, is ideal for inclusion in savoury dishes.
Desert Oak and Davidsons Plum Biscuits
Ingredients:
1.5 cups rolled oats
1 cup plain flour
half cup sugar
10gm Desert Oak Wattleseed (roasted and ground)
125gm Red Island Olive Oil or Macadamia Oil
1 Tablespoon Boiling Water
2 Tablespoons honey
1 teaspoon bicarb soda
1.5 cups chopped dry roasted macadamia nuts
Pre heat oven to 160C
Mix together oats, flour, desert oak, davidsons plum, sugar and macadamia nuts.
Combine oil and honey. Mix water and bicarb soda in a cup and then add to melted oil honey mix. Add all this to the dry ingredients.
Take teaspoonful of mix, pressing into a ball and place on baking tray lined with baking paper leaving 3cm for the biscuits to spread. Then using a fork flatten a little.
Bake for 15 minutes. Remove from oven and cool before handling.
Bush Tucker Recipes at the Aussie table 
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