On a World Heart Day so much has been talked and written about how to keep our heart healthy. In a nutshell I believe happiness, exercise and eating right are the main and only steps for a healthy heart. I want to wish everyone especially my father a very very healthy heart.
On a World Heart Day I decided to bake something with oats and olive oil, which are considered as the best for a healthy heart.
First I decided to make a soup, which one fine day I invented myself, my baking leads me to experiment with new and different things and now I can proudly say that I develop my own recipes too, remember my healthy beetroot crinkle. Now it’s time for tomato and oat soup.
I make one more very delicious oat cracker which I saw on the white ramekin on his recent post. I made these in the morning but somehow my son didn’t allow me to assemble all my things for my post because his latest obsession is to do handstand and wherever I took my laptop he started doing his favorite activity there. And now when he has slept I easily worked on my post.
Whenever I try something new which came out well and didn’t involve baking but just cooking I always share it with my mom especially, if it is made out of oats.
I must say for this soup that whenever I have an instant craving for soup but don’t want to boil and sieve I go for this soup. I have been on baking cracker spree nowadays. And this was amongst my favorite.
Recipe adapted from The White Ramekins
1 cup / 3 oz / 85 g rolled oats
1 1/4 cups / 300 ml whole milk, heated just to boiling
1/4 cup olive oil
4 tablespoons natural cane sugar (I omitted this)
3 teaspoons baking powder
2 teaspoons crushed anise seed – optional(I used chopped chilies)
1/2 teaspoon fine grain sea salt
1 1/4 cup / 5.5 oz / 155g dark rye flour (I used whole wheat)
1 1/2 cups / 6.75 oz / 190g all-purpose flour, plus more for dusting (again I used whole wheat)
more salt for sprinkling
2 tbsp – sesame seeds for sprinkling
In a large oil, baking powder.chilies and flour. Turn out onto a counter top and knead until the dough comes together and is uniform.
Heat the oven to 425F / 245C with racks in top and bottom thirds.
Divide the dough into two parts, just so you have a manageable amount to work with. Now, you’re going to want to roll the dough out very thin – 1/8th-inch.
Transfer to a parchment-lined baking sheets [they don’t spread much), and sprinkle with a bit more salt – flaky salt or normal salt and sesame seeds and press them lightly. Bake for roughly 14 minutes, but here’s the trick. When the cracker bottoms are deeply golden, roughly 9 minutes in, flip each cracker, and brown the flip side as well. Use your best judgement and remove when well done. Cool completely before storing in large air-tight jars.
Repeat with the remaining dough, and cut the scraps into tiny soup crackers.
Makes dozens of crackers, depending on how large or small you cut them.
Ingredients for tomato oat soup
- Medium tomatoes – 2
- Garlic – 2
- Ginger according to taste
- Salt and pepper to taste
- Oats- 2 tbsp
- Olive oil – 1 tbsp
- Water – 1 glass
- Cucumber and onion thinly diced to decorate
Heat the oil in a pan. Add grated tomatoes, garlic and ginger. Sauté for two minutes. Add oats and water. Let it cook till oats are cooked. Add salt and pepper. Garnish with cucumber and onions.