Wattleseed, the Acacia, have been a mainstay in the diet of Indigenous Australians for thousands of years providing them with a rich source of protein and carbohydrate in times of drought. The seed was crushed into flour between flat grinding stones and cooked into cakes or damper.  It has an amazing coffee, chocolate, hazelnut flavour. Add wattle seed to bread or muffin mixes, pasta, chocolate fillings, biscuits and beverages. Also use as a flavouring in red wine sauces, marinades, and for dessert sauces. It makes a wonderful icecream too.