Wattleseed Bread Recipes
WATTLESEED BREAD
This recipe is for an automatic bread machine and the wattle seed that was used is Gundabluey or Acacia Victoriae. An australian website is where the recipe was adapted from and will be included in The Zaar World Tour 2005 swap.
Provided by lauralie41
Categories Yeast Breads
Time 20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place wattle seed and water in a small bowl and allow to cool at room temperature.
- In bread machine pan, add wattle seed mixture, salt, oil, flour, yeast, and bread improver. Select the basic setting on bread machine. When the beep sounds, add the macadamia nuts.
- Eat warm or toasted with honey.
Nutrition Facts : Calories 2845.4, Fat 57.3, SaturatedFat 9.1, Sodium 2352.8, Carbohydrate 507.1, Fiber 24, Sugar 23.6, Protein 71.9
CHOCOLATE WATTLESEED MOUSSE WITH WATTLESEED CREAM
wattleseed and chocolate flavoured mousse. Wattleseed is a native Australian seed from the acacia tree. It has a coffee-like aroma and blends well with chocolate. This really is an easy recipe. This recipe does contain raw eggs. Prep time does not include refrigeration time
Provided by Jubes
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place chocolate, butter and juice in a microwave suitable bowl. Microwave until just melted.
- Whisk in the wattleseed and cocoa powder.
- Add the 2 egg yolks and the liqueur. Set aside to cool.
- Meanwhile, in another bowl, beat the cream until soft peaks form - set aside.
- In another bowl, beat the egg whites until soft peaks form, then add the sugar and beat until smooth and glossy.
- Fold the whites into the chocolate mixture.
- Next, fold in the cream to the chocolate mixture.
- Transfer to a large serving bowl or individual bowls, and refrigerate.
- For the cream:WHixk all ingredients until thick. Refrigerate until ready to serve. The cream is better after a few hours as this will allow the flavours to blend. Serve the cream with the mousse.
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