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 show the versatility of chia, (and how well they can be incorporated into an aphrodisiac recipe). With their ancient, Incan connection to strength, not to mention their nutritional makeup of protein and Omega-3 fatty acids, Diane celebrates chia seeds as among the world’s finest aphrodisiacs.
Cooking with chia seeds
Chia seeds made a splash as the base of a trendy pudding. And although I love a good chia pudding, in texture it’s a bit of an acquired taste. But that doesn’t mean you should shun chia altogether.
Chia are the seeds of a plant in the mint family. Although you may have only heard of chia in the past decade or so, these seeds have been a part of the human diet since the time of the Aztecs. Chia seeds love to absorb liquid and when they do so, they develop a jelly-like texture. The closest food I can think of to relate is the texture of tapioca pearls. (Left in liquid, chia will absorb 10 times their weight!)
Although they’re often added to a liquid, like a chia pudding, juice or a smoothie, you can add a spoonful to just about any baked good. Added to a dough like this chia seed biscuit recipe, they retain a slight crunch, adding to the texture and sensual experience of the baked good.
Ways to serve these chia seed biscuits
Although Diane recommends serving the biscuits with the aphrodisiac of strawberries, I’ve tried them with a number of berries. To make a complete breakfast from these chia seed biscuits, partner them with whatever berry you love, from blackberries to cloudberries. I especially like serving them with a combination of raspberries and blueberries and a dollop of creme fraîche. 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.
Greek Yogurt, Lemon and Chia Seed Biscuits with Strawberries
- 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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