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 www.n4foodandhealth.com Brown Seeded Soda Rolls Nutrition expert Heidi Sze shares her recipe for delicious brown seeded soda rolls. Method 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). 2 3 This recipe is adapted from the Seeded Irish Brown Bread recipe by Katie Quinn Davies. Makes 6 rolls Ingredients /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
 500ml buttermilk 1 tablespoon light extra virgin olive oil
 1 generous teaspoon poppy seeds 1 generous teaspoon sesame seeds 1 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. 4 These brown seeded soda rolls are wholesome, nutty and earthy. They’re rugged and rustic, and a whole playground of textures – crisp, light edge