{"id":201133,"title":"Rebarborov\u00fd chia d\u017eem","modified":"2026-10-31T18:21:14+01:00","plain":"Rychl\u00fd d\u017eem z rebarbory a malin, zahu\u0161t\u011bn\u00fd chia sem\u00ednky a jen lehce oslazen\u00fd.\n\n\n\nP\u0159\u00edjemn\u011b nakysl\u00fd rebarborov\u00fd d\u017eem, syt\u011b r\u016f\u017eov\u00fd, s v\u016fn\u00ed malin a drobn\u00fdmi chia sem\u00ednky, kter\u00e1 se pod l\u017ei\u010dkou lesknou jako perli\u010dky. Na rozd\u00edl od klasick\u00e9ho d\u017eemu, kter\u00fd se va\u0159\u00ed s velk\u00fdm mno\u017estv\u00edm cukru, dokud neulp\u00edv\u00e1 na l\u017e\u00edci, tento houstne d\u00edky chia sem\u00ednk\u016fm a z\u016fst\u00e1v\u00e1 jen lehce sladk\u00fd. Na jednu skleni\u010dku po\u010d\u00edtejte s 20 minutami a uchov\u00e1vejte ji v lednici. Tento recept pat\u0159\u00ed mezi m\u00e9 keto om\u00e1\u010dky a dipy.\n\n\n\nCo je rebarborov\u00fd d\u017eem s chia sem\u00ednky?\n\n\n\nKlasick\u00fd d\u017eem tuhne d\u00edky cukru, kyselosti a pektinu po va\u0159en\u00ed, p\u0159i kter\u00e9m se z ovoce odpa\u0159\u00ed \u010d\u00e1st vody. Zde zahu\u0161\u0165uj\u00ed chia sem\u00ednka: jejich slizov\u00e9 l\u00e1tky ve \u0161\u0165\u00e1v\u011b p\u0159i va\u0159en\u00ed nabobtnaj\u00ed a vytvo\u0159\u00ed vl\u00e1\u010dnou, snadno rozt\u00edratelnou, jemn\u011b zrnitou konzistenci.\n\n\n\nNa z\u00e1klad sta\u010d\u00ed jen p\u00e1r surovin: 500 g rebarbory, trocha vody, 3 l\u017e\u00edce mou\u010dkov\u00e9ho cukru, 100 g malin nebo jahod a 4 l\u017e\u00edce chia sem\u00ednek. Proto\u017ee d\u017eem obsahuje m\u00e1lo cukru, pat\u0159\u00ed do lednice, ne do sp\u00ed\u017ee.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Rebarborov\u00e9 pyr\u00e9 bez cukru.\n\n\n\nJak vznikla tato varianta\n\n\n\nRebarbora p\u0159ich\u00e1z\u00ed na ja\u0159e, ve svazc\u00edch na trz\u00edch nebo v kout\u011b zahrady. Aby se hodila k namaz\u00e1n\u00ed na pe\u010divo, pot\u0159ebuje svou v\u00fdraznou kyselost vyv\u00e1\u017eit trochou sladkosti, kterou j\u00ed spolu s barvou dod\u00e1 \u010derven\u00e9 ovoce.\n\n\n\nTato varianta si zachov\u00e1v\u00e1 chu\u0165 rebarborovo-malinov\u00e9ho nebo rebarborovo-jahodov\u00e9ho d\u017eemu, ale dlouh\u00e9 va\u0159en\u00ed s cukrem nahrazuje kr\u00e1tk\u00fdm pova\u0159en\u00edm a chia sem\u00ednky. V\u00fdsledek p\u0159ipom\u00edn\u00e1 zahu\u0161t\u011bnou ovocnou pomaz\u00e1nku, kterou je t\u0159eba sn\u00edst b\u011bhem n\u011bkolika n\u00e1sleduj\u00edc\u00edch dn\u016f.\n\n\n\nHlavn\u00ed suroviny\n\n\n\n500 g rebarbory odva\u017ete a\u017e po o\u010di\u0161t\u011bn\u00ed: pou\u017e\u00edvaj\u00ed se \u0159ap\u00edky, nikdy listy. Nakr\u00e1jen\u00e1 na kousky se se 3 l\u017e\u00edcemi vody rychle rozva\u0159\u00ed na pom\u011brn\u011b \u0159\u00eddk\u00e9 pyr\u00e9, ve kter\u00e9m je\u0161t\u011b z\u016fst\u00e1vaj\u00ed pevn\u011bj\u0161\u00ed kousky.\n\n\n\nPro zm\u011bnu: Keto chleb\u00ed\u010dek s rebarborou.\n\n\n\n100 g malin dod\u00e1 sv\u011b\u017e\u00ed chu\u0165 a sytou barvu; nahradit je m\u016f\u017eete jahodami, kter\u00e9 chu\u0165 zjemn\u00ed. O zhoustnut\u00ed se postaraj\u00ed 4 l\u017e\u00edce chia sem\u00ednek.\n\n\n\nK oslazen\u00ed slou\u017e\u00ed pouze 3 l\u017e\u00edce mou\u010dkov\u00e9ho cukru. Ve variant\u011b bez p\u0159idan\u00e9ho cukru ho nahrad\u00ed stejn\u00e9 mno\u017estv\u00ed erythritolu; cel\u00e1 skleni\u010dka pak obsahuje 16 g \u010dist\u00fdch sacharid\u016f, proto\u017ee v ovoci z\u016fst\u00e1vaj\u00ed p\u0159irozen\u011b obsa\u017een\u00e9 cukry.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nRebarboru va\u0159te 5 minut s vodou a cukrem za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed. P\u0159idejte chia sem\u00ednka a va\u0159te dal\u0161\u00edch 5 minut, potom p\u0159idejte maliny, v\u0161e rozmixujte ty\u010dov\u00fdm mix\u00e9rem a nechte asi 5 minut m\u00edrn\u011b probubl\u00e1vat. D\u00e9le va\u0159it nemus\u00edte: d\u017eem p\u0159i chladnut\u00ed zpevn\u00ed, chia sem\u00ednka toti\u017e bobtnaj\u00ed i po odstaven\u00ed z plotny.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Lemon curd s vanilkou.\n\n\n\nD\u017eem nalijte do sterilizovan\u00e9 sklenice, nebo alespo\u0148 do sklenice umyt\u00e9 v my\u010dce, uzav\u0159ete a uchov\u00e1vejte v lednici; ide\u00e1ln\u011b ho spot\u0159ebujte do 3 a\u017e 4 dn\u016f a nab\u00edrejte \u010distou l\u017ei\u010dkou. Pod\u00e1vejte ho na pe\u010divu, s tvarohem, \u010derstv\u00fdm s\u00fdrem faisselle nebo b\u00edl\u00fdm jogurtem, v mal\u00e9m mno\u017estv\u00ed se hod\u00ed i k \u010derstv\u00e9mu koz\u00edmu s\u00fdru.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tRebarborov\u00fd d\u017eem s chia sem\u00ednky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g rebarbory (zv\u00e1\u017een\u00e9 po o\u010di\u0161t\u011bn\u00ed)3 l\u017e\u00edce vody3 l\u017e\u00edce mou\u010dkov\u00e9ho cukru (nebo mou\u010dkov\u00e9ho erythritolu pro verzi bez cukru)Erythritol (krystalick\u00fd, m\u00edsto mou\u010dkov\u00e9ho cukru)100 g malin100 g jahod (m\u00edsto malin)4 l\u017e\u00edce chia sem\u00ednek\t\n\t\n\t\tRebarboru omyjte a nakr\u00e1jejte na kousky. Dejte ji do rendl\u00edku s vodou a cukrem (nebo erythritolem). Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te 5 minut. Vznikne pom\u011brn\u011b \u0159\u00eddk\u00fd rozvar, ve kter\u00e9m m\u00edsty z\u016fstane n\u011bkolik pevn\u011bj\u0161\u00edch kousk\u016f.P\u0159idejte chia sem\u00ednka. Spole\u010dn\u011b va\u0159te 5 minut.P\u0159idejte maliny. V\u0161e rozmixujte. Nechte je\u0161t\u011b p\u0159ibli\u017en\u011b 5 minut m\u00edrn\u011b probubl\u00e1vat.Uchov\u00e1vejte nejl\u00e9pe ve steriln\u00ed sklenici.\t\n\t\n\t\tV\u00fd\u017eivov\u00e9 hodnoty jsou vypo\u010d\u00edt\u00e1ny pro celou sklenici.\nVybaven\u00ed: mal\u00fd rendl\u00edk, ty\u010dov\u00fd mix\u00e9r, s\u00edto + m\u00edsa, pou\u017eit\u00e1 sklenice od d\u017eemu (steriln\u00ed nebo \u201e\u010dist\u00e1 po umyt\u00ed v my\u010dce\u201c).\n\t\n\t\n\t\tCondimentFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=201133"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201133\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/193980"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}