Posts Tagged treat

Autumn Chocolate Bundt Cake

I love bundt cake – especially when it is made with chocolate.  After photographing this lovely cake, I decided that I now love bundt cakes with a decorative centerpiece.

For example, this is before:

And this is after:


When I decided to place an apple in the middle of it, I instantly transformed myself into Maria Portokalos on the movie My Big Fat Greek Wedding.  I guess I can skip the “My Big Fat Greek Wedding Personality Test” and rest assured that I creatively know how to handle the holes-in-the-cake-situations that arise in life.

What do you stick in the middle of your bundt cakes??


Chocolate Apple Cake

2 1/2 cups whole wheat flour
1 tsp baking soda
2 tbsp unsweetened cocoa powder
1/2 tsp ground cloves
1 1/2 tsp cinnamon
1 tsp. nutmeg
1 cup organic butter, earth balance,  and/or coconut oil
2 cups sucanat
3 organic eggs or chia seed egg replacements
1/2 cup water
1 cup chopped nuts, optional
2 cups grated apples
1/2 cup chocolate chips
1 tsp. vanilla


1. Preheat oven to 325 degrees.
2. Grease and flour a Bundt Cake Pan. In medium sized bowl combine wheat flour, baking soda, cocoa powder, cloves, cinnamon, and nutmeg.  Set aside.
3.  In a different bowl, combine your butter and sucanat.  Mix butter and sucanat with a mixer until the butter is smooth and sucanat is fully incorporated.  Add eggs/chia egg replacements and water.  Mix well.
4. Gradually introduce the whole wheat flour mixture to your butter mixture.  Fold in nuts, apples, chocolate chips and vanilla.
5.  Spoon final mixture into your bundt pan and carefully place in a preheated oven.  Bake for 1 hour. Allow the cake to cool for ten minutes.  Stick and apple in the middle and invite the soon-to-be-in-laws over for a treat.


Halloween Monster Eyes

My boys are getting pretty excited for Halloween.  My kindergartener is excited for the big Halloween parade at his elementary school, my preschooler is excited to collect candy, and my one-year-old does not care – he just wants to wear his shoes.  He loves shoes.  No costumes have been solidified, although I have to admit that I am loving this costume idea.  The boys will probably dress up as a little bit of everyone and everything.  Something like Spiderman with Buzz Lightyear wings, clown wigs, and pirate patches.  I’ll be sure to share some pictures.

Halloween Monster eyes are one of our favorite sugar-free Halloween meal traditions.  To make your very own Halloween Monster Eyes, simply hard boil and egg and allow it time to cool.  Once the egg has cooled, peel off the outer shell and cut your egg in half vertically.  Top your egg with a slice of olive and your Halloween Monster Eyes are ready to be enjoyed.  Yum!

Here are some fun sugar-free ways to enjoy Halloween:

And in case you missed it – we posted our favorite Pumpkin Gingerbread Pancakes with Homemade Syrup this week.  Have a Happy weekend!

Josi Kilpack’s “Kickin’ Craisin Cookies”

I have a thing for culinary novels… and Josi Kilpack’s culinary mystery books are no exception to that rule. I love the main character’s abilities to soften almost anyone’s heart with food.  I also thoroughly enjoy the recipes and the atmosphere of her books.

I finished reading Key Lime Pie last week (book number four of the series).  The story line was outstanding and the recipes were amazing.  I had fun modifying the “Kickin’ Craisin Cookie Recipe” and decided that Sadie Hoffmiller would be upset if I did not add this recipe to my “little black book” of recipes here on the web.


Josi Kilpack’s “Kickin’ Craisin Cookies”

1 cup earth balance or organic butter
2 cups sucanat
2 organic eggs or 2 chia seed egg replacements
1 teaspoon vanilla
2 cups spelt flour
2 1/2 cups quick oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
Dash of cayenne pepper
1 1/2 cups Craisins  (I prefer the Newman brand)
1/2 cup white chocolate chips (optional)
1/2 cup chopped walnuts or pecans (optional)


Preheat oven to 400 degrees.

Combine earth balance/butter until creamy and smooth.  Add eggs/chia seed egg replacement and vanilla.  Mix until well combined.  In a separate bowl, combine spelt flour, oats, salt, baking powder, baking soda, cloves, ginger, cinnamon, and cayenne pepper.  Slowly combine both bowls.   Add Craisins, chocolate chips, and nuts.  Josi recommends using a wooden spoon –  the dough will be too thick at this point for most mixers.

On a greased cookie sheet, create 1-inch dough balls with a tablespoon or Cookie Scoop about two inches apart.  Bake 6 to 9 minutes or until just browned—do not overbake.  Allow the cookies to cool on a pan for approximately 2 minutes before moving them to a cooling rack.


Pumpkin Cinnamon Granola Bars

halloween treats

I declare that pumpkin season is finally here!
Pull out your mixers, your pumpkins, and your cooking sheets because these pumpkin cinnamon granola bars are seriously amazing.


Pumpkin Cinnamon Chocolate Chip & Pecan Granola Bars

3¼ cups rolled oats (be sure to select gluten free oats if living a gluten free lifestyle)
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup sucanat
½ cup pumpkin puree (canned pumpkin)
¼ cup applesauce
¼ cup honey or agave nectar for vegans
1 teaspoon vanilla extract
½ cup cinnamon chips
½ cup chopped pecans


1. Preheat oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick spray and set aside.

2. In a large bowl mix together the oats, pumpkin pie spice, cinnamon, salt and nutmeg and set aside. In a separate bowl whisk together sucanat, pumpkin, applesauce, honey and vanilla extract until combined and smooth. Pour the applesauce/pumpkin mixture over the oat mixture and use a rubber spatula or wooden spoon to mix until all of the oats are moistened. Stir in the cinnamon chips and pecans.

3. Evenly press the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown. Remove from the oven and allow the granola bars to cool. Cut into bars and serve. Leftover bars are perfect for packed lunches, trips to the farm, or snacks. Individually wrap the granola bars with plastic wrap or store in an airtight container and kept at room temperature.


Whole Grain Banana Bread “Muffins”

Banana Bread

Whole Grain Banana Bread “Muffins”

1/3 cup organic butter or Earth Balance
1/4 cup honey
1/4 cup sucanat
1 tsp. vanilla
2 organic fresh eggs
1 1/2 cups mushy ripe bananas
1 3/4 cup white whole wheat flour
1/2 tsp. sea salt
1/2 tsp. cinnamon
1 tsp. baking soda
1/4 cup water


Preheat oven to 325 degrees. Lightly grease baking pan/cupcake liners with olive oil spray, Earth Balance, or butter. Combine wheat flour, salt, baking powder, and cinnamon and mix in a bowl. Set aside. In another large bowl, mix butter, honey, water, and sugar. Beat on high for two minutes. Add eggs and lightly beat until just combined. Mix in bananas and vanilla.  Gradually add flour mixture.

Or, if you are like me, toss all ingredients into your Vitamix.  Turn it on and blend until smooth.  Although the dough may taste fabulous uncooked and on a wooden spoon – don’t do it!  Pour batter into pans at bake at 325 degrees.   Bake for 52 minutes if you are using a bread pan and approximately 25 minutes if you are making muffins.   Remove pan and place on wire rack.  Allow time to cool.  Enjoy!

You Won’t Believe it’s Gluten Free – Chocolate Chip Cookies

Gluten Free, Vegan, Sugar Free Chocolate Chip Cookies

Dr. Nate taught Anatomy and Physiology part-time at Front Range Community College for a little over four years.  To say that Dr. Nate loved teaching at the community college, is an understatement.  Teaching at the community college brought much happiness, contentment, and peace into our lives.   In addition to teaching part-time, Dr. Nate also maintained and built a chiropractic wellness office focused on educating our clientele correct principles to enhance their physical, emotional, and spiritual well-being.  We poured years of sweat and blood into that business – and we loved it as if it was a child.

But life started to get crazy and it is hard to balance multiple passions.  Sometimes the universe forces you to simplify.  After much thought and consideration, we decided to pack up our little family and business and move to Utah to attend PhD school.  Which equates to huge changes in our lives.

The last day Dr. Nate taught at Front Range Community College, our family had to celebrate, which always equates to cookies at our house.  Simple to make, gluten-free, vegan, and delicious – these cookies are perfect for any occasion.

Let’s get cooking!

Start by creating your very own chia seed egg replacement.  Set it aside.

Start with one cup of sucanat and one teaspoon of baking soda.  Traditionally, you would mix this in a bowl… but with these cookies I am all about breaking the rules.

I mix that baking soda right on in before the sucanat ever leaves that cup.

 Whip out your beaters, kitchen aid, or wooden spoon and start combining your sucanat mixture and almond butter.

Add one chia seed egg replacement


Get ready to add the chocolate chips.  You know I love these bad boys.

Vegan Cookies

Roll dough into little balls and place on a greased cookie sheet.

Bake at 350 degrees for ten minutes.

 Cookie party – here we come.

Gluten Free Almond Butter Cookies

Almond Butter Cookies

1 cup almond butter
1 cup sucanat
1 chia seed egg replacement
1 tsp. baking soda

Mix together sucanat and baking soda in a bowl – or measuring cup.  Stir in one chia seed egg replacement and almond butter.  Add chocolate chips.

Place little balls of dough on a greased cookie sheet and Bake at 350 degree for 10 minutes.

Makes about 2 dozen.

Better Than Cherry Spirulina Smoothie

Spirulina, cherry, spinach smoothie

As a teenager, my orthodontist created a mold of my teeth using seaweed – disgusting.  I seriously thought I was going to die from gross-ness.  Who in their right mind would voluntarily put seaweeds or algae in their mouth by choice?  Yes, I was once a seaweed/algae pessimist.

My seaweed/algae pessimism came to an end when I began researching foods that contained high levels of iron and iodine – essential nutrients for the body.  The health benefits shocked me – I had no idea that something so disgusting could be so amazing.

My favorite ways to consume Spirulina is in my green smoothies, Green Vibrance Protein Powder, and Spirulina tablets.


spirulina shake recipe


Spirulina is a blue-green algae that is cultivated from oceans and lakes.  Good for the brain, heart, and immune system, Spirulina supports the immune system, healthy inflammatory responses, and protects against oxidation.  The high iodine content found in Spirulina supports a healthy thyroid and provides relief to those struggling with iodine deficiencies.

Spirulina has also been used to successfully help individuals struggling with depression, asthma, hypertension, digestive problems, skin disorders, fatigue,  stress, and attention deficit disorder.  Spirulina is often considered a complete protein and contains more protein that soy, more iron than beef, and more vitamin A than carrots.  Spirulina is a super-food that your body needs.


cherry spinach yogurt and spirulina shake

Better Than Cherry Spirulina Smoothie

1 cups vanilla yogurt (be sure to select a yogurt that is free of high fructose corn syrup, artificial colors, and/or artificial flavors)
1 cups frozen cherries
1/2 cup agave nectar
Two large handfuls of spinach
1/16 – 1/8 tsp. Spirulina  (remember to start small and build your way up)
Milk (almond, soy, rice, dairy, etc.) to desired consitancy


Place all ingredients in your Vitamix (or high-powered blender) and blend until smooth.  Pour into cups with fancy straws.


Cherry Spirulina Spinach Smoothie

Put your feet up and smile.  Welcome to the Spirulina optimists club.

Pineapple Banana Coconut Muffin

We are in the process of packing up our kitchen for a big move.  Before we packed our last box of kitchen supplies, we made one last trip to muffin paradise… and these pineapple-banana-coconut-muffins were definitely a tropical delight.

But let me first warn you.  I am not a conventional muffins cooking mama. I am a Vitamixing-Direction-Skipping-Mama.  Welcome to Cooking with Angie’s Vitamix lesson 101.  I love making this recipe in my Vitamix because I do not enjoy chunks in my muffins.  If you are a muffin-chunk-lover, you are going to want to use your hand mixer.

First you are going to start with mixing all your wheat flour, baking soda, salt, and cinnamon in a bowl.


Now whip out your Vita-mix.  If you do not have a Vita-mix, you are going to need a separate bowl for the following steps.  Add your egg, sucanat, earth balance, and applesauce.  Blend your sucanat, organic butter/earth balance, and applesauce on medium high until smooth.

Sucanat is a whole cane sugar.  Unprocessed and unrefined, sucanat retains it’s molasses and nutritional content.  Super yum.   If you are unfamiliar with sucanat, it looks something like this:

Add your unsweetened coconut flakes, bananas, and unsweetened pineapple.  Blend again until smooth.  I personally do not enjoy chunks in my muffins, but if you are a chunk lover you will want to do this in an actual hand mixer.

Your going to need that bowel of dry ingredients now.  Slowly add it to your Vitamix.

You may have to use your tamper to help it all blend up nicely.  Pour muffin mixture onto a pre-greased muffin tin and bake at 350 degrees for 22-30 minutes.

Pineapple-Banana-Coconut-Muffin Breakfast Bliss

1 1/2 cups white-wheat flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup organic butter or earth balance at room temperature
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/3 – 2/3 cups sucanat
1 large all-natural-organic egg
2 large ripe bananas
1/2 cup crushed no-sugar-added pineapple – drained
1/2 cup unsweetened dried coconut

Preheat oven to 350 degrees. Line cupcake/muffin pan with liners and lightly oil with an all-natural-olive-oil spray. In a medium sized bowl, mix together whole-wheat flour, baking soda, cinnamon and salt. Set aside.

In a vitamix or another large bowl, whisk egg, sucanat, earth balance, and applesauce. Mix well. Add vanilla extract. Squish into the bowl bananas and mix. Add pineapple and coconut. Mix well.

Add dry mixture to your wet mixture. Blend on high using your tamper, or mix lightly with mixture if you wish to maintain the chunkiness.  Pour into pre-greased muffin tins and bake for 22-30 minutes.  Enjoy!

The Non-Guilty Breakfast Cookie

You are sitting on the beach when a magical genie appears and grants you one wish. What would you wish for?  If you are silently wishing that cookies be included to the selection of breakfast food – save your wish.

I can help you with that.

These Non-Guilty Breakfast Cookies are seriously guilt-free… in addition to dairy-free, gluten-free, vegan, and vegetarian.  Packed with protein, dried fruit, and fiber these cookies could seriously Ka-pow your regular breakfast traditions.


To make these breakfast wonders, start by mixing your gluten-free oats, unsweetened coconut flakes, salt, cinnamon, allspice, and almond flour in a bowl.


Mix, stir, incorporate – whatever word you want to use.  Surprise pockets of salt in a cookie is not delicious… although pockets  of cinnamon would be welcome at my house.  Mix it.  Mix it well.



Add your dried fruit.  Dates, raisins, dried cranberries, dried apples, dried peaches… this is a all-dried-fruit-is-welcome-party.  Just make sure the dried fruits do not “stick together.”  If you want your cookies to be kinda naughty, add some healthy chocolate chips.


This is my favorite brand of chocolate chips.


Drop your three ripe bananas in a separate bowl.  Make some mixer noise when you combine bananas, vanilla, and Earth Balance.


And finally, combine both bowls together.


Bake in the oven at 350 degrees for 8-10 minutes…. and smile, you can now enjoy a nice cookie for breakfast without the guilt.


Non-Guilty Breakfast Cookie

1 1/2 cups gluten-free oats
1 cup unsweetened coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond flour
1/2 cup nuts, finely chopped
1 cup dried fruit (I used dried raisins and cranberries)
3 ripe bananas, mashed
1/4 cup dairy-free, soy-free, gluten-free earth balance
1 teaspoon vanilla extract
chocolate chips (totally optional)

Preheat oven to 350 degrees.

In a large bowl, combine gluten-free oats, almond flour, chopped nuts and un-sweetened coconut flakes.  Stir in allspice, cinnamon, and salt  to the oat mixture. Add dried fruit and stir until well and evenly mixed.  In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combine

Drop cookie dough balls on a greased cookie sheet and bake 8-10 minutes or until edges are golden brown.


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