Watella

Like Nutella, but not. This Aussie version has less bad stuff and more good stuff, and although it’s a little thicker than the real deal, we prefer it. Just like the original, this requires liberal spreading, right to the edges, so don’t skimp.

Credit: Murdoch Books / Josh Geelen

• makes

  1

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1¼ cups (200 g) macadamia nuts, roasted
• 10 dates, pitted
• ⅓ cup (40 g) raw cacao powder
• 2 tsp wattleseed extract (see Note)
• 1 tsp ground wattleseed
• 2 tbsp macadamia oil
• 1 tbsp maple syrup
• 1 tsp ground cinnamon myrtle

Instructions

1. Blitz macadamia nuts in a food processor until they begin to form a paste. Add remaining ingredients and continue to blitz, adding 1 tsp water at a time until you reach a thick, spreadable consistency. Add a pinch of salt and stir through.
2. Serve on toast, crumpets or whatever else takes your fancy. Wattella will keep refrigerated in an airtight container for up to 3 weeks.

Note

• For wattleseed extract, add 1 tbsp ground wattleseed to a small coffee plunger and pour in ¼ cup (60 ml) boiling water. Leave for 2 minutes to steep, then plunge as normal. (Alternatively, brew it in a tea infuser.)

Substitution options (if required)

Wattleseed extract - Vanilla extract

Wattleseed - Ground coffee

Cinnamon myrtle - Ground cinnamon

Macadamia oil - Another nut oil

Recipe and image from First Nations Food Companion by Damien Coulthard and Rebecca Sullivan, photography by Josh Geelen (Murdoch Books $49.99).   

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.