I know it still feels like summer for most of us at the moment, but fall is right around the corner, and we all know what that means: sweaters, beanies, boots, and pumpkin-spice-flavored EVERYTHING! There’s just something about the leaves changing colors and crisp air that make us feel the sense of comfort that comes with fall...and I, for one, cannot wait!
So let’s fall right into the recipes that make us the most excited for autumn:
Chai Collagen Hydrolysate
Smoothies and baking and drinks...oh chai! I would be lying if I didn’t say that this is one of my favorite flavors throughout the year, but something about it just pairs perfectly with autumn leaves and red scarves. I am, of course, referring to the delicious Chai Collagen Hydrolysate! Whether you prefer warm chai or iced chai, this fall favorite delivers great taste and added benefits every time! This lightly sweetened flavor can easily be added to smoothies or hot beverages by simply stirring in a serving, but if you feel like trying out some recipes that will put you right into fall mode, check these out:
Chai Latte
Let’s start with something simple and delicious and work our way up. This caffeine-free version of a chai latte tastes just like your favorite coffeehouse drink without all the added sugar or dairy. It’s the perfect balance of warm spices and creamy almond milk, and it’s a great way to turn your morning collagen dose into a special treat.
INGREDIENTS
2 cups almond milk (or milk of choice)
3 tbsp maple syrup (or sweetener of choice)
2 tbsp Great Lakes Collagen Hydrolysate
3/4 teaspoon ground cinnamon or to taste
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTIONS
In a small saucepan over medium-high heat, combine the almond milk, cinnamon, ginger, cloves, collagen, and maple syrup.
Whisk to combine, stirring regularly until the mixture is piping hot.
Adjust any seasoning to your taste and serve immediately.
Leftovers can be stored in an airtight container for up to 4 days in the fridge.
You can serve them chilled over ice or reheat on the stove again.
Chai Spice Apple Pie
So this one does require a bit more time than the chai latte, but if you’re willing to put in the work, you aren’t going to regret it! This delicious pie if you love all things fall, this pie has it all! Flaky, buttery crust, sweet-tart apples, and the warm cozy spices of chai… you’re going to love it:
INGREDIENTS
Crust Ingredients
1 cup almond flour
1 cup cassava flour
½ cup tapioca flour
2 tbsp coconut sugar
1 tsp salt
¾ cup (12 tbsp) very cold butter (or dairy-free butter alternative), cut into ½ in cubes
2 eggs
Apple Filling
2 lbs apples peeled, cored, and thinly sliced (about 5 medium apples)
¼ cup Great Lakes Chai Collagen Hydrolysate
¼ cup coconut sugar
2 tbsp tapioca flour
1 tbsp lemon juice
1 tsp cinnamon
¼ tsp salt
Egg Wash (optional)
1 egg beaten with a dash of water
DIRECTIONS
Prepare the crust by blending the almond flour, cassava, tapioca, coconut sugar, and salt together in a food processor until well combined. Distribute the butter cubes over the dry mixture and pulse until the largest pieces of butter are the size of peas (about 10 pulses). Add the eggs and pulse again until eggs are fully incorporated and a soft dough has formed (about 10 more pulse).
Divide the dough in half, shape into short round discs, wrap tightly in parchment paper and place in fridge to chill.
Meanwhile, make the filling by placing all the ingredients in a large bowl and mixing well until all the apples are well coated, set aside.
Arrange one rack in the lower third of the oven and one in the center, then heat oven to 425 degrees.
Prepare a 9 inch circular baking dish and begin to roll out the crust. Remove one piece of dough from the fridge, dust each side of the dough with a bit of tapioca flour and roll out, between two large pieces of parchment paper, into a 12 inch circle. Remove one side of the parchment paper and gently flip over and center over the pie dish. Remove the other side of parchment paper and gently press the dough into the baking dish. Easily repair any cracks in the crust by gently pressing the dough back together. Cut off any extra dough hanging off the edges of the baking dish.
Arrange the apples in the bottom crust and place the baking dish in the fridge while rolling out the second piece of dough.
Roll out the second piece of dough in same method as the first piece. Once rolled out, remove the filled pie from the fridge. Remove one side of the parchment paper from the dough circle, flip and center over the pie, and remove the other side of parchment paper.
Gently fold and crimp the upper pie crust over the bottom pie crust around the entire circumference of the pie. With a very sharp knife cut four vent slices in the center of the top of the crust.
Create the egg wash by beating an egg with a few drops of water and brush all over the top of the crust.
Bake the pie on the bottom rack at 425 for 25 minutes. Afterwards, reduce oven to 350 and move pie to the middle rack. Cover the top of the pie with aluminum foil if the crust appears to be browning too quickly.
Remove the pie from the oven once golden brown and juices are bubbling through the vents.
Let cool on a wire rack for at least one hour before slicing.
Chocolate Collagen Hydrolysate
Who doesn’t love chocolate?! Our Chocolate Collagen Hydrolysate has all the benefits of our unflavored collagen but with the rich and delicious taste of chocolate, which makes it ideal for upping your recipe game! Feel free to get as creative as you want with this classic flavor.
Here are some fun recipes that just have major autumn energy:
Healthy Hot Chocolate
One sip of this rich, creamy cocoa will keep you warm on those chilly autumn evenings:
INGREDIENTS
½ cup boiling water
½ cup milk of choice
2 scoops Great Lakes Chocolate Collagen Hydrolysate
2 tbsp cocoa powder, unsweetened
1 tbsp coconut butter (or sub with nut/seed butter of choice)
1 tbsp maple syrup (or other liquid sweetener of choice)
DIRECTIONS
Blend all ingredients in a high-powered blender or in a pot with an immersion blender.
Taste and add additional sweetener if desired. Pour into your favorite mug.
Toss in some homemade marshmallows if you like, and enjoy!
Vanilla Collagen Hydrolysate
Have you tried a recipe using our Vanilla Collagen Hydrolysate? If you have, you know that this classic and delicious flavor is anything but vanilla. This flavor made it to our list of favorite fall flavors because of its versatility and YUM factor. If you want recipes that use Vanilla Collagen Hydrolysate, you’re going to FALL in love with these:
Vanilla Chai Collagen Smoothie
Saying goodbye to summer doesn’t seem so bad when you can have the perfect fall chai-spiced smoothie. Just the right amount of vanilla mixed with bold chai spices creates a beautiful balance between smooth and spicy.
INGREDIENTS
1/2 cup unsweetened milk of choice
1/2 cup plain Greek yogurt
1 scoop Great Lakes Chai Collagen Hydrolysate
1 scoop Great Lakes Vanilla Collagen Hydrolysate
1 tablespoon almond or cashew butter (optional)
1 handful of ice
1 dash cinnamon
DIRECTIONS
Add all the ingredients to a blender and mix until thoroughly blended. Pour into a glass and sprinkle with cinnamon on top. Enjoy!
Recipe Note: For an extra boost of energy, try adding a shot of espresso, or replace the milk with black tea or coffee.
Apple + Cucumber Collagen Hydrolysate
Another flavor that sends serious fall vibes is our Apple + Cucumber Collagen Hydrolysate. This unique flavor makes it very easy to get creative with fall recipes that are perfect for the entire family - the added benefits of collagen are just a bonus. The smell and taste of warm apples and cinnamon has become a staple when it comes to fall flavors and that is what makes the Apple + Cucumber Collagen Hydrolysate even more enjoyable.
Hot Apple Cider
Nothing warms your bones quite like a mug of steaming hot apple cider! Enjoy this flavorful, fragrant beverage with the added benefits of collagen to keep you feeling strong all winter long.
INGREDIENTS
1 orange
10 medium apples (use a variety– I use Honeycrisp and Granny Smith)
3 cinnamon sticks or 1 Tablespoon ground cinnamon
2 tbsp Apple + Cucumber Collagen
2 teaspoons ground cloves
granulated sugar*
DIRECTIONS
Peel the orange and place the segments in the slow cooker.
Wash the apples, cut into quarters, and place in the slow cooker. Add the cinnamon sticks, ground cloves, collagen, and sugar. Add enough water to cover the fruit. (Peeling the apples makes it less bitter.)
Cook on low heat for 6-7 hours or high heat for 3 hours.
After 6-7 hours, the fruit will be very soft. Use a large spoon to mash the fruit and release its liquids. Allow the cider to cook on low for 1 more hour.
Very slowly strain the chunky liquid though a fine mesh sieve into a large pot or pitcher. You can discard the solids.
Strain the cider one more time to rid any other solids.
Serve the cider warm.
Leftover cider keeps well in the refrigerator for up to 5-7 days.
Warm up on the stove before serving– or drink it cold!
Now that we have shared some of our favorite fall flavors with recipes, I wanted to point out that there are sooo many other delicious recipes that can be made with Great Lakes Wellness products. It’s easy to get creative when you’re working with our Unflavored Collagen Hydrolysate or our Gelatin. Other fall recipes that I highly recommend checking out include a pumpkin bread made with our Gelatin and a fall harvest salad complete with our MCT oil.
I know we are still enjoying the last part of summer but when it comes to comforting recipes and seasonal flavors, it’s never too early to start prepping for fall!
Disclaimer: The information provided is for informational purposes only and is not intended to diagnose or treat any medical conditions. Nor is it intended to replace the advice or diagnosis of a medical professional. Individual results may vary.
