Pictured with Avocado and Fingerlime Puree for "Rainforest Symphony" Winner of the Pure Planta Food Fiesta Challenge
Baked Wattle Seed “Stems”
½ cup Gluten Free All-Purpose flour (Red Hill)
1 tsp Roasted Ground Wattle Seed
¼ tsp Natural Lake Salt
2 tbsp Macadamia Oil
1 tbsp Water
Pre-heat oven to 180°.
Mix together the flour and salt.
Add in the oil and mix together until crumbly.
Add in water and mix with a rubber spatula until it forms a ball.
Roll out small pieces between oiled palms to make “sausages” or “stems”.
Roll rest of mix out between two sheets of baking paper.
Remove top sheet of baking paper and score or make into “leaves”.
Turn on to an oiled tray and peel of remaining sheet of baking paper. Bake for 15 – 20 minutes until crisp and golden.
Remove from oven and allow to cool for a few minutes before moving to a wire rack to cool.
(Will keep in an airtight container for 1-2 weeks).