A new use for chia seeds
This recipe comes to us from Diane Brown, author of The Seduction Cookbook: Culinary Creations For Lovers and creator of the Family Farm Box. Diane created this recipe for chia seed biscuits to showcase the sexy side of chia. With their ancient, Incan connection to strength, (not to mention their nutritional makeup of protein and Omega 3’s), Diane celebrates chia seeds as among the world’s hottest aphrodisiacs.
A partner for aphrodisiac berries
Although Diane recommends serving the biscuits with the aphrodisiac of strawberries, we think they’re also a great partner for raspberries and blueberries with a dollop of creme fraiche. Or you could try these biscuits served with fresh chunks of pineapple, another of our favorite aphrodisiacs. They also work on their own as a grab-and-go snack.
This simple biscuit recipe makes a faintly sweet, lemony snack or breakfast with the health benefits of chia seeds.
- 2 cups whole wheat white flour
- 3 teaspoons baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cups organic granulated sugar plus more for sprinkling
- zest of 1 lemon
- 6 tbsp unsalted butter cut in to small cubes and kept cold
- 1 cups plain nonfat Greek yogurt
- 1/4 cups whole milk
- 2 tbsp chia seeds
- 1 pint fresh organic strawberries
- 1 tbsp organic sugar
- Preheat oven to 450 degrees.
- In the bowl of a food processor, combine flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Add butter and pulse into flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together yogurt, milk and chia seeds
- Add to flour and butter mixture. Pulse just until dough comes together, then remove from bowl and place on a floured surface. (The addition of Greek yogurt makes the biscuit dough more sticky than a traditional dough. If it is too sticky, add an additional 1-2 tbsp of flour before kneeding.)
- Knead gently, being sure not to over work.
- Pat dough out with a bit more flour into a rectangle of about a 3/4-inch thickness.
- Cut into rounds (use a circle cutter or a drinking glass), pressing straight down and not twisting.
- Lay biscuits onto a baking sheet. Sprinkle tops with a bit of sugar.
- Bake for 12 to 15 minutes until light golden brown.
- While the biscuits are baking, cut the strawberries into slices and put in a non-reactive bowl (ceramic or plastic.) Mix with sugar and allow berries to macerate at room temperature until juices release and sugar becomes a glaze. Serve on top of biscuits.
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