The calendar has officially flipped over to September, and we all know what that means for us foodies: fall food! Bring on the warming soups, hot cacao drinks, pumpkin everything and comforting breakfasts. But fall also means early dark mornings and the never ending snoozing, right? So today I’m sharing with you two easy make-ahead breakfasts for fall. Both recipes are easy, satiating and supposed to be made ahead to safe you some extra time on those early dark mornings. This blog post is sponsored by iHerb and as a longtime iHerb customer I couldn’t be more excited to share these recipes and products with you today.
With these two recipes I’m going to sneak in two cacao blends that will support the immune system with ingredients such as dried mushrooms, cacao powder and hibiscus. No worries, the taste is amazing.
Before I’m going to dive into the recipes, let me explain why I’m such a longtime customer of iHerb. To give you a quick recap: I love the prices, their huge selection of products (over 35,000 products!), their low shipping costs (they ship to more than 160 countries) and their amazing service.
I find their shipping extremely fast and cheap. iHerb is also a Google Trusted Store, this means that your purchase is protected. So if there’s an eligible issue with your order and you can’t resolve it with iHerb (which I highly doubt), you can request Google’s help and Google will then resolve the issue. The customer service is great, so if you have any questions feel free to drop iHerb Customer Service a message. If you don’t speak English that’s not a problem since their Customer Service support is available in 10 different languages.
And finally, with each and every purchase you’re building up loyalty credits (money to spend at iHerb), but as a new customer you will get $5 off your first order as a welcome gift.
The Madre Labs Blends
If you are following me on Instagram, you have probably noticed how much I love to have a warming tonic (even in the summer). I find it boosts my immune system, mood and I love the taste. I normally add some ”super foods” to a pot of warm almond milk such as ginger, reishi, raw cacao powder, ashwaganda, turmeric and vanilla. When iHerb introduced that Madre Labs came out with their cacao blends you can imagine I was quite interested. I have been trying these blends in my ”power tonic” and love it! But there are so many other recipes where these blends would make a great ingredient.
I experimented with two versions of the Madre Labs blends. The first one is the natural CocoCeps. You can use it in your smoothies, milks, or any breakfast. It has heart-healthy antioxidants like organic dark cacao and immune-boosting organic cordyceps and reishi mushroom powders. This product is unsweetened, so you might want to use a sweetener. I love the pure unsweetened taste though.
I have a little aversion to eating mushrooms (especially when they are almost raw), so this is the perfect way for me to get in some of the health benefits of mushrooms. And of course, you can’t taste the mushrooms otherwise I would not be able to use this product.
Then there is the CocoCardio version, which contains a mixture of cacao, rapid zone dried beet juice powder and a concentrated full-spectrum water-soluble hibiscus extract (=more antioxidants). As a hibiscus fan you can imagine I love this version too.
What I like about the CocoCeps and CocoCardio blends is that the ingredients are clear, simple, organic and unsweetened. This makes it a great basic blend to have in your kitchen cupboard. You can sweeten it up as much or as little as you wish. These blends are perfect for baking, mixing and drinking. You can basically use it as a replacement for cacao powder.
✓ 100% natural ingredients
✓ naturally energizing
✓ contains certified organic ingredients
✓ no added colors, sweeteners or sugars
✓ suitable for vegans
✓ gluten free
✓ no soy
Both of these powder blends make a perfect uplifting and health promoting drink. Today however, I’m going to show you two delicious cacao make-ahead breakfast recipes.
Have you ever tried a cacao powder blend? I hope you’ll give these recipes a try. Oh and don’t forget to click this link to get $5 off your first iHerb order.
- Peel one banana and place it in a bowl with the chia seeds. With a fork mash together until well combined and you have a mushy banana and chia seed puree.
- Then add vanilla extract and almond milk. Mix together until incorporated. All lumps should be gone.
- Divide the chia puree mixture in two separate bowls.
- To the other half, add the sweetener (if using) and Madre Labs CocoCeps. Mix well. Cover and refrigerate both bowls overnight or for a few hours.
- When ready to serve, fill the bottom third with CocoCeps chia pudding, the second third with vanilla chia (place banana heart slices against glass jar), and then the CocoCeps chia pudding again. Add more banana slices and cacao nibs on top.
- 4 dates, pitted
- 2 Tbs. Madre Labs CocoCardio
- 1 tsp. cinnamon
- ½ tsp. cardamom
- 1 Tbs. almond butter (or peanut butter)
- 1 cup (200 ml) almond milk
- 1 cup (100 gr) rolled oats
- 3 Tbs. sunflower seeds
- 1 cup (35 gr) puffed quinoa (optional, other nuts/ seeds or dried fruits will also go well with this recipe)
- coconut flakes (optional)
- Blend the dates with Madre Labs CocoCardio, cinnamon, cardamom, almond butter and almond milk. You should have a thick blend.
- Add the oats, sunflower seeds and puffed quinoa to a bowl and knead in the blend with your hands or a spoon.
- Once all the oats, seeds and quinoa are well covered prepare a baking sheet with parchment paper. Distribute the mixture on the parchment paper and place in a preheated oven on 425 °F / 220 °C.
- After 20 minutes the oats in the granola should be crispy. Depending on your oven this may take a bit longer or shorter. Serve as a granola with (warm) milk.