Native Eating: Wattleseed Brownies
These were a hit at the Bondi Wash Christmas Party. Created and made by Jacqueline Alwill and the Brown Paper Bag team, they have kindly shared the recipe with us. Wattleseed adds a nutty, roasted coffee aroma with touches of spice to the traditional chocolate brownie - and this version is gluten free, dairy free and refined sugar free. Wattleseed can be sourced from quality grocers and online via Herbies or the Bush Food Shop.
1 cup walnuts
1 cup dates
4tbsp raw cacao powder
1 tbsp ground native wattle seed powder
4 tbsp raw coconut oil, melted
1 tbsp raw organic honey
1 tbsp raw cacao powder (extra)
Opt: additional crushed walnuts for top
Grind walnuts to a fine crumb in food processor. Add dates, 4tbsp cacao and wattle seed and process until slightly sticky and uniform in texture. Line a small square baking tin (you can also use a loaf tin) with baking paper and press mixture in firmly. Place in freezer to chill. Meanwhile whisk together melted coconut oil, honey and additional cacao powder (if the mix is too thick add a few drops of water). Spread the cacao honey mix over the brownie with a spatula, sprinkle over additional walnuts if desired and place back into the fridge for about an hour to set completely. Slice and serve straight from fridge. Store in fridge or freezer for up to 2 weeks.