Recipes — Wattleseed
Ingredients 4 medium sized ripe bananas (mashed) ½ cup (125ml) light flavoured olive oil 3 eggs 1½ cups (265g) brown sugar 2 teaspoons vanilla extract 1½ cups (225g) self-raising flour 1 teaspoon ground cinnamon 1 teaspoon mountain pepper 1 teaspoon lemon myrtle 1 ½ teaspoon wattleseed Icing 125gm cream cheese 65g butter softened ½ tsp vanilla 1 tsp lemon myrtle ½ tablespoon lemon juice 1 cup icing sugar Method Preheat oven to 180°C (no fan). Place the bananas in a bowl and mash with a fork. Stir through the mountain pepper, wattleseed, lemon myrtle and cinnamon. Add the oil, eggs, sugar and vanilla...
An intense and delicious syrup with the unique Australian flavour of dark roasted wattleseed. Imagine a rich espresso coffee syrup. Great as a drink with milk and lots of ice (a great coffee alternative), over ice-cream, in cocktails, in salad dressings and drizzled over freshly cooked chicken and pumpkin.