Happy New Year, New You Everybody! I’m writing this on holiday in Australia and wanted to tell you about wattle seeds. They are the highly nutritious, tasty seeds of one of the many varieties of the acacia bush. They can be ground for flour as apparently they have 25% more protein than most flours. I found them in a shop in London and just love the flavour! Chocolate/praline/coffee – delicious.
I was excited to experiment with them, so added them to my morning coffee “buns”. I thought I’d share the recipe to demonstrate how easy it is to be refined sugar free.
The base is adapted from the Wheat Belly recipe, because I find it so simple and versatile.
2 cups almond flour
2 cups Chickpea flour
1 cup ground linseed
½ cup coconut flour
2 tsp baking powder
Mix dry ingredients well and store in glass screw top container in fridge.
Take 2 cups of the mix, beat in 2 eggs, I ripe banana , cup raisins, blend with almond milk to get smooth consistency and mix in a generous sprinkle of wattle seeds.
Bake in a lined, rectangular pan at 180C, for 25- 30 mins.
I cut into squares, store in deep freeze and take one every morning.
This is a really flexible recipe, if I’ve got 2 ripe bananas I’ll use them, or swap raisins for dates or apricots. Adding a handful of mixed seeds is good too, cinnamon, ginger. (Not with wattle seeds though)
Today I made a batch with another experiment – swapped a cup of lentil flour for a cup of Chickpea flour. Will test and report results!
I promise that a small square of this is much more sustaining than a large piece of chocolate cake!
You’ve had a snack – but no empty calories – you’re worth it!
A New Years thought for you – think about what you’re gaining by stepping away from processed food and refined sugar.
Here’s to a faster, fitter, livelier New You 🥂🍾