Wattle Seed - Roasted and ground 20g
About our Wattleseed
Our wattle seed (Acacia Victoriae) is both sourced from wild harvesters and grown organically. Wattle seed is 20% protein, is gluten-free and has a low GI (glycaemic index), which means that it is more slowly digested, absorbed and metabolised and releases glucose gradually into the bloodstream. It may also help you feel fuller! Wattleseed is also a good source of magnesium, zinc, calcium, iron and selenium.
Indigenous Australians have been using wattleseed for thousands of years. They pounded the seed and used it as a flour to make a type of damper. Their traditional knowledge passed down through the generations enabled them to know which wattle varieties were edible and which were not. There are close to 1000 species of wattle in Australia and not all are edible.
- Add to your coffee for a nutty flavour
- Use instead of coffee for a healthy hot drink
- Use in baking for a nutty, chocolate flavour and added protein
- Add to protein balls for extra nutrition!
Low glycaemic index
No Added Sugar
About Kaiyu Superfoods
- Where possible we source organic fruit to use in our products. We are endeavouring to bring more organic options into our range.
- All our fruit is grown, processed and packed in Australia and where possible sourced locally so that our products have fewer food miles.
- Rather than putting our product in a bigger bag to try and make it look like there is more product, we package our food in the smallest pack possible to reduce waste.
WORKING WITH COMMUNITY
We work with communities that wild harvest fruits sustainably, (making sure a percentage is left for native animals and natural regeneration of the plants). We also source cultivated fruit. Our goal is to be able to mentor indigenous people to be successful growers of native fruits.
CARING FOR COUNTRY
We are working towards being a zero waste business. We use recyclable containers in our food processing and re-use these containers, gloves and bags in our nursery and orchard. All our fruit waste (peel, stones etc) is composted and re-used in our orchard.
In our office, we use recycled paper. We use solar energy in our manufacturing process to reduce the use of fossil fuels and decrease our greenhouse gas emissions. We plant native trees in our orchard to create habitat for birds and other animals and to contribute to biodiversity in our area. We have also established and continue to maintain a revegetation project that is creating habitat for the endangered Regent Parrot in Loxton South Australia.
Freeze Dried Australian Native Foods maintain almost 100% of their nutrient content. This is because a lot less heat is used to dry the foods. Foods are also frozen quickly to conserve nutrients. Methods such as dehydration can also result in loss of nutrients.
The Freeze Drying Process
We place our fruit on trays in the freeze dryer. The fruit is frozen to -40℃ (about 9 hours). A vacuum is created in the freeze dryer chamber and the surrounding pressure is gradually reduced. Once the pressure is at the right level, a small amount of heat is added. The water (ice) in the fruit turns from a solid stage (ice) straight to a gas stage (sublimation). It takes around 30 hours to freeze dry 4kg of fruit. Although, freeze drying does use a bit more energy initially, once freeze-dried, no more energy is needed to store the food, unlike storing food in a freezer.