YMCA Healthy Living Magazine, powered by n4 food and health (Spring 2014) - Page 9
HEIDI SZE, APD
Heidi enjoys helping people have fun with their food and eating, and
learning how to make the most nourishing meals for their body.
Cooking, food and travel are her passions, as is learning about
growing your own food and supporting sustainable practices. Heidi
believes every meal should be enjoyed, including homemade
ice-cream and pie! Find out more about Heidi at
Nutrition expert Heidi Sze shares her recipe
for delicious brown seeded soda rolls.
1 Preheat the oven to 180°C. Line a large baking tray with
baking paper (you might need two trays, depending on
how big your oven is).
This recipe is adapted from the Seeded Irish Brown
Bread recipe by Katie Quinn Davies.
/3 cup sunflower seeds, plus more for scattering on top
/3 cup pepitas, plus more for scattering on top
1¾ cup plain flour, plus more for scattering
2 cups wholemeal flour
1 heaped tablespoon flaxmeal
1¼ teaspoon bicarb soda
1 teaspoon salt
1 tablespoon light extra virgin olive oil
1 generous teaspoon poppy seeds
1 generous teaspoon sesame seeds
Sift the flours and bicarb soda into a large mixing bowl.
Add the flaxmeal, salt and cooled, toasted seeds and stir
to combine, making a well in the centre.
These brown seeded soda rolls are wholesome, nutty
and earthy. They’re rugged and rustic, and a whole
playground of textures – crisp, light edge