Sunday, January 11, 2015

Sprouted Chia Low Carb Dessert

As I mentioned in previous posts I have switched our gardening focus to my window sill sprout garden over the last month or so. One of my delightfully successful experiments was to make a sprouted chia desert. Chia seeds have 4g of carbs per tablespoon and it is all fiber. Unlike alfalfa or mung bean sprouts, chia sees have a gel sack around the outside that absorbs all the mositure needed for the seed to germinate. This gel sack makes the liquid they are in thick and viscous.

This gelling process happens quickly and the thickening can be substantial by just letting it stand overnight. Here is the recipe using chia seeds, coconut milk, stevia and the fruit of your choice.


  1. 6 tablespoons chia seeds.
  2. 2 cups of cocconut or almond milk (you can also use cow or goat milk if you have it)
  3. 2 table spoons stevia for baking (or equivalent, maybe 6-8 drops of liquid stevia), honey is good too.
  4. Seasonal fruit from the farmers market (blue berries, strawberries, apples (diced small and coated with lemon juice so they don't darken) work well)
  5. Optional - your favorite flavored yogurt
  1. Combine the chia seeds, milk and sweetner, Let stand for at least an hour, but overnight gets it really thick.
  2. Spoon into a serving container leave about an inch at the top. The chia seeds are cool looking so use something to highlight this like a clear glass or goblet. 
  3. Add yogurt to the top of the chia mixture if desired.
  4. Layer fruit on top of that.
  5. Enjoy.
This is great for breakfast or as a desert. It keeps well.

You can also make a pie by using soaked flax for a crust, or the crust of your choice. Layer the chia mixture, yogurt and fruit on top of the crustr just like the dessert.

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