I decided to use Australian native ingredients because I had not come across a cracker that had utilised the potential of these wonderful flavours. I also wanted to acknowledge the indigenous people of Australia through my passion, and as a thank you to the country that has made me feel welcome and allowed me to call the Australian land my home.
The main ingredient in all of our crackers is teff. I had a lot of options when choosing a gluten free alternative but chose teff because it’s full of prebiotics for improved gut health. It has high levels of a trace element called manganese, as well as copper, and contains high levels of resistant starch, which can help improve insulin sensitivity, lower blood sugar levels, aid in digestion and keep you full for longer.
I have known about the nutritious properties of teff for a long time, and when I learned that there are companies growing the delicious, healthy grain in Australia, I knew that it would take my crackers to the next level.
- is the smallest known grain in the world and is packed full of nutrients,
- is high in iron – three times higher than meat!
- is high in calcium – three times more than in milk!
- is high in protein,
- contains the eight essential amino acids needed for the building of protein, muscle growth and repair, synthesis of hormones and more,
- contains potassium, magnesium and zinc.
Australian Native Ingredients
Australian bush food has been used by indigenous Australians for over 40,000 years. The traditional owners of the land were already aware of the abundance of flavours and health properties of the seeds that grew abundantly.
We put the spotlight on four native ingredients. Our main heroes are:
Wattleseed has been a mainstay in the diet of indigenous Australians for thousands of years. The Indigenous people knew the importance of preparing the seeds to eliminate the toxins by roasting them in hot coal.
The wattle flower is the national emblem of Australia, and I am proud to be using the wattleseed as my hero ingredient.
Wattleseed is a rich source of protein and carbohydrate in times of drought and should be considered the central hero of Australian native foods. It contains potassium, calcium, iron and zinc in fairly high concentration.
With a low glycemic index, it is great for diabetics, providing a steady stream of sugars that does not produce a sudden rise in blood sugar glucose levels.
Wattleseed also contains more protein than rice, pork or chicken.
Native Basil and Native Thyme
Native Basil and Native Thyme have been used by indigenous Australians for their medicinal properties and ceremonial purposes.
Native Basil is a fragrant mix of basil, mint and sage, while Native Thyme is a strongly aromatic herb.
Saltbush is one of Australia’s best herbs. The edible plant, which is salty and herby in flavour, is an underutilised native food – especially given how versatile it is.
Traditionally, some indigenous groups used the saltbush seeds in baking, the leaves were used for medicinal purposes and often added to water as skin cleansers for sores, burns and wounds. It can be used as a direct substitute for salt.
Other amazing seeds we use are:
- have an unusually high omega-3 fatty acids content (18%) – essential fats that are important for heart health and brain function,
- are high in fibre and great for digestive health,
- are an excellent source of protein and extremely high in calcium,
- a great source of other important minerals including iron, magnesium and zinc.
- contain a good amount of protein, fibre and omega-3 fatty acids, in addition to being a rich source of vitamins and minerals,
- are a rich source of alpha-linolenic acid (ALA), a mostly plant-based omega-3 fatty acid. ALA is one of the two essential fatty acids that you have to obtain from the food you eat, as your body doesn't produce them. Lignans are plant compounds that have antioxidant and estrogen properties.
- are exceptionally nutritious and rich in healthy fats, protein and various minerals,
- are high in plant-based protein,
- the amino acid ratio of hemp seeds is closer to complete sources than many other vegetarian proteins,
- are rich in omega 3, 6 and 9,
- are a great source of vitamin E and minerals including phosphorus, potassium, sodium, magnesium, sulphur, calcium, iron and zinc.
- are a nutritional powerhouse rich in magnesium, which can help aid sleep regulation among other things,
- are a great source of vitamin K, phosphorus, manganese, iron, zinc and copper,
- are, like nuts, a great source of protein and unsaturated fats including omega-3,
- contain alpha-linolenic acid (ALA), great for heart health,
- are high in a diverse range of antioxidants,
- act as an immunity booster,
- can help with insulin regulation.
- are a heart healthy seed rich in vitamin E to help neutralise free radicals, selenium, a trace mineral that aids in detoxification, and magnesium for bone health,
- the high level of vitamin E in sunflower seeds may help reduce inflammation in the body and ease symptoms of arthritis, joint pain and asthma,
- have phytosterols which may help lower cholesterol,
- are rich in B complex vitamins that are essential for a healthy nervous system.
- are a great source of fibre to help support digestive health,
- are a good plant-based source of protein,
- are high in magnesium, which may help to lower blood pressure,
- are a good source of B vitamins to help cellular function,
- Consist of 15% saturated fat, 41% polyunsaturated fat, and 39% monounsaturated fat, which may help lower cholesterol.
- is a form of fibre that’s great for digestive health,
- studies have shown that adding fibre, such as psyllium husk, to a balanced diet may help lower blood pressure improve lipid levels and even strengthen the heart muscle,
- can help stabilise blood sugar levels, making it great for people with diabetes or insulin resistance.