Wattle Seed


First Nations Peoples have been using wattle seed for thousands of years. They pounded the seed and used it as a flour to make a type of damper. Their traditional knowledge, passed down through the generations, enabled them to know which wattle varieties were edible and which were not. There are close to 1000 species of wattle in Australia and not all are edible. We use the species Acacia victoriae for our ground Wattle Seed.


Gluten Free

Low glycaemic index


No Added Sugar


Our wattle seed (Acacia Victoriae) is sourced from a First Nations owned business. We also grow our own wattle seed which we harvest. We also buy some occasionally from a local Riverland grower. 

Wattle seed is 20% protein, is gluten-free and has a low GI (glycaemic index), which means that it is more slowly digested, absorbed and metabolised and releases glucose gradually into the bloodstream. It may also help you feel fuller! Wattle seed is also a source of magnesium, zinc, calcium, iron and selenium.

*Always consult your health/medical practitioner before trying new foods.


Serving Suggestions



  • Add to your coffee for a nutty flavour
  • Use instead of coffee for a healthy hot drink



  • Use in baking for a nutty, chocolate flavour and added protein
  • Add to protein balls for extra nutrition!
  • Bake in muffins, cakes, biscuits.


Try some of the great recipes on our website


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