Kakadu Plum, also known as gubinge, gabiny, Kabiny, mardorr, murunga, bush plum, billygoat plum, and salty plum has been used by Aboriginal Australians for a thousand years for its nutritious and medicinal value.
It grows primarily in the Northern Territory and Western Australia and is harvested in April in Northern Territory. In Western Australia, harvesting is between January to February. The Plum is harvested by hand and frozen to retain the high Vitamin C levels. Indeginous Australians in the Kimberly love to pulp and mix it with water to create a refreshing drink.
Wondering why Kakadu Plum? If not for anything else, this plum is considered to have the highest concentration of Vitamin C of any fruit worldwide, 100 times more than an orange. Vitamin C is a strong antioxidant that protects your body against free radicals that harm the body cells. The body cannot make Vitamin C, it can only rely on fruits like Kakadu Plum for nourishment. When injured, the body needs Vitamin C for wounds to heal. It also repairs the skin which is almost always undergoing wear and tear as dead cells come off and healthy ones replace them.
Apart from making a name for its high Vitamin C levels, Kakadu Plum is also well known as a great source of fiber. 100 grams of Kakadu Plum Powder contains:
Calories: 59 Protein: 0.8 grams Carbs: 17.2 grams Dietary fiber: 7.1 grams Fat: 0.5 grams Sodium: 13 mg Vitamin C: 3,230% of the Daily Value (DV) Copper: 100% of the DV Iron: 13.3% of the DV. If you’re having this for breakfast, you’re luckier than you may realize. This is according to A Novel Nutrition Source
Kakadu Plum is exceptionally important to Indigenous Australians because it is harvested from the wild, this means that no water is wasted growing it and no chemical fertilizers are used in production or harvest.
Indigenous communities living in places such as Arnhem Land have had a 5% increment in employment opportunities by harvesting and collecting Kakadu Plum.
Professionals profile Kakadu Plum’s flavour as “a stewed apple and pear aroma with cooked citrus and a floral-musk note”
Wattleseed is harvested from edible species of Acacia, also called Wattle. Growing across the Australian mainland, it has been harnessed for use in patisseries due to its unique hazelnut flavour. It has been used in ice cream flavours, pancakes, and even used in liqueurs. Wattleseed is now commonly being used as a coffee-blend giving an Aussie flavour.
Wondering why Wattleseed? It is richer in protein than fish, contains potassium, Zinc, and Iron. With an average of 1500 KJ per 100 grams. Wattleseed is a high-energy ingredient for breakfast grabs such as damper, bread, cakes, and biscuits.
It has a low Glycaemic Index (GI) because it is carbohydrate-starch-based rather carbohydrate -sugar-based. This means it is preferred as diabetics food.
It has been used by Indigenous Australians for millennia as a staple food ingredient.
Professionals profile Wattleseed’s flavour as “light coffee-like aroma and pleasing, slightly bitter, nutty, coffee taste”
We've come up with an easy and nutritious recipe that's gooey, warm, and packed with nutrients using both Kakadu Plum and Wattleseed.
What do we need to make our Quick Breakfast Kakadu Plum and Wattleseed Brownie?
100g butter (unsalted )
10ml lemon juice
60ml of water
- Mix 100g of Kakadu Plums powder with 60ml cup water.
- Add 10ml lemon juice and 50g cup brown sugar.
- Set the mixture in a saucepan and simmer with moderate heat for 30 minutes.When it thickens and appears jammy, set aside to cool at room temperature.
- Melt the 150g dark chocolate bar and 100g butter (unsalted ) on a heatproof bowl set over simmering water at 160C preheated oven.
- Stir to mix and set aside to cool for 15 minutes at room temperature.
- Add 3 egg yolks, 50g cup brown sugar, and 20g Wattleseed powder.
- Sieve the 50g plain flour onto the mixture, add 25g cup cocoa powder, and 10g bicarbonate of soda. Stir to make a smooth batter
- Scoop the batter onto your medium-sized pan and add masses of Kakadu jam.
- Spread the Kakadu jam gently and bake for between 35 and 40 minutes.
When it’s firm around the edges and at the center of your pan, allow it to cool at room temperature while still on the pan.
And the brownie is ready to serve!