Greek Yogurt, Lemon and Chia Seed Biscuits with Strawberries

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

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This simple biscuit recipe makes a faintly sweet, lemony snack or breakfast with the health benefits of chia seeds. 

Course Breakfast, Snack

Cuisine American

Dish Type scone

Cooking Style Baking

Diet and Health healthy-ish

Ingredient chia seeds

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Author Diane Brown

Ingredients

• 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

Instructions

• 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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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

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