Given I’ve just had my citizenship ceremony and can officially call myself an Aussie (bloody bonza, mate!) it only seems fitting to play around with some native bushfood ingredients. While I’m not about to embrace Witchetty Grubs, there are some yummy and unusual ingredients here.
Wattleseed is an extremely versatile ingredient and may be used in savoury dishes such as a pasta, bread and as a seasoning for meats and seafood. With sweet foods though, it takes things to the next level.
The fibre content in wattle is higher than legumes! It’s low glycemic index means the starch is digested and absorbed slowly with a sustained rise in blood glucose. Nutritional studies have shown that wattle lowers the GI for other foods in which it is mixed. Try it sprinkled on dates or bananas to reduce spikes in blood sugar levels OR just make this mousse. Simples.
For the mousse:
- 2 large avocados
- 2 teaspoons vanilla extract or powder
- 2 tablespoons rice malt syrup or raw honey
- 1/4 cup cacao powder
- 1/3 cup coconut cream
- 1 1/2 teaspoons Wattleseed, roasted and ground
For the cream:
- 1/2 cup plain coconut yoghurt
- 2 1/2 teaspoons lemon myrtle leaf, ground
- 1 teaspoon vanilla extract or powder, extra
- 4 tablespoons hazelnuts, chopped
- drizzle rice malt syrup (optional)
- Heat the wattle seed in a dry pan until fragrant and set aside.
- Cut the avocados in half and remove the stone.
- Scoop the flesh into the bowl of a food processor or blender.
- Add the vanilla, rice malt syrup or honey, cacao, coconut cream and wattleseed.
- Process for 10 seconds. Scrape down the sides and process a further 10 seconds.
- To make the cream, mix together the lemon myrtle, vanilla and coconut yoghurt until smooth and well combined.
- Serve the chocolate mousse between 4 bowls and top with hazelnuts, cream, and a drizzle of syrup.