We add and change recipes every fortnight to give some ideas and inspiration to the use of Acacia seeds.
APPLE & ALMOND CAKE
3 Granny Smith Apples finely chopped
2 tbls Lemon juice
30g Castor sugar
Boil Ingredients in a pot and let cool.
Mix 8 eggs with 325g Almond meal.
Add 260g Caster Sugar, cooled apples and 2-4tbls Wattle Seeds (depends on taste preference), mix well.
Pour into lined round spring form and bake for 45min at 180C.
Optional, sprinkle icing sugar once cake is cooled or flaked almonds on top.
Place 1kg of ripe Tomatoes, one peeled and cored Apple and 2 onions into food processor, process until smooth.
Place tomato sauce into saucepan, bring to the boil.
Turn down the heat and simmer for 20min.
Add 2 tbsp Apple Cider Vinegar and 3 tbsp Honey.
Once the honey is dissolved, add 3-4 tbsp roasted and milled Acacia Seeds.
Boil pasta, drain pasta, mix sauce with pasta and let rest for minimum of 1 hour. Reheat for serving.
Serve with freshly grind Parmesan cheese :-)
Serves ~ 3 people
CHOCOLATE / RASPBERRY CAKE
melt 150g of dark cooking chocolate in a heatproof bowl placed on a pot with hot water
when chocolate is melted, add 1tbs of warm water and stir into the chocolate, set aside
Beat 150g of butter and 1 cup of caster sugar until smooth and pale in colour
Add 3 egg yolks and mix with butter mixture
Add hand warm chocolate paste to the mixture, stir until combined
Add 1 cup of plain flour to the mixture, stir until combined
beat 3 egg whites until stiff, add 1 tbs caster sugar and fold egg foam into mixture
bake for 30min in a rectangular baking form
spread Apricot jam on the warm cake
melt 125g of dark baking chocolate and 125g of butter in a waterproof bowel on a pot with warm water until dissolved
cover the cake with chocolate, sprinkle 2 - 3 tbs of Acacia seed powder over the chocolate while soft
sprinkle Raspberries onto the chocolate coating