Name of Chef:  Chassie Bell
Age:  32
Family Members: Husband – Steve Bell, Dog Kids – Cera and Rylee
Community of Residence:  Encinitas – a fixer upper with lots of projects and a garden
Hobbies/Interests:  It probably goes without saying that I love to cook and host dinner parties but outside of the kitchen I am devoted to animal rescues, yoga, meditation and instagramming my furry babies.
Favorite Local Activity:  Encinitas Farmer’s Market – I love the small market vibe! I can get my green juice, veggies and a delicious homemade treat from April’s Oven.
About the Recipe: I love this recipe because it embodies everything that food should be – delicious, fun and healthy! By using spelt flour, coconut oil and a combo of coconut sugar and maple syrup to sweeten the cake I’ve created a fabulous dessert that you won’t feel guilty about and can show off to guests during the holidays. For dinner parties I use an oversized muffin pan to make individual cakes and then top it with a dollop of frosting and dash of cinnamon. For breakfast the next morning I skip the frosting and serve it with a farm fresh egg cooked in ghee.
About the Chef: I am incredibly passionate about food and nutrition. My love for cooking began at an early age in the kitchen with my mom making lemon squares from her faithful Betty Crocker cookbook and has since blossomed into a full blown love affair with food. My views and thoughts have evolved tremendously through my education at the Institute of Integrative Nutrition and Functional Diagnostic Nutrition and I’ve taken those tools and applied them not only to my life but also to those that I work with.
A self-professed healthy foodie and former Coke slurpee addict, I have spent years perfecting techniques to upgrade some of my favorite dishes and have learned to sneak greens into everything I cook. I believe in bringing fun back into the kitchen and sharing good food with people you love.
Through my own journey to health I have learned that healthy, healing and nourishing foods can be fun to make and delicious to eat. I am an expert at navigating the tricky shelves of natural food stores and the art of cooking once and eating multiple times. I like to think that my methods in the kitchen are fun, educational and healing.

Check out more of Chassie’s delicious creations at



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  • 1 1/2 cups organic whole wheat flour
  • 1 1/2 cups spelt flour
  • 1 cup coconut sugar
  • 1 cup pure maple syrup
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup coconut oil, melted
  • 1 1/2 teaspoon vanilla
  • 1 15oz can of puréed pumpkin or sweet potatoes
  • 1 cup applesauce


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  1. Preheat your oven to 325ºF. Grease and flour pan.
  2. In a large bowl, mix together flour, coconut sugar, baking soda, cinnamon and salt.
  3. In your stand mixer, beat eggs slightly; mix in oil and vanilla, add pumpkin and applesauce and mix until barely incorporated.
  4. Add flour mixture to carrot mixture and mix until flour is just moistened.
  5. Spoon batter into pan, spreading evenly and bake for 45 minutes (large muffin tin) or until a toothpick pick comes out clean. Cool cake on a wire rack for ten minutes before sliding a slender spatula around the edges and removing it from the pan.
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[tabs] [tab title=”Ingredients”]
  • 1 cup heavy whipping cream
  • 1/3 cup full fat plain greek yogurt
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • Zest of 1 lemon (optional)


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  1. Beat the whipping cream on high until stiff peaks form. Mix in syrup, yogurt, cinnamon and lemon zest.
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Before serving the mini cakes, slice of the muffin top and save those for breakfast. Turn cake upside down on a plate and top with a spoonful of frosting and a sprinkle of cinnamon.

Makes: 12 large muffins or one Bundt cake
Prep Time: 15-20 min. • Cooking Time: 1 hr, 20 min. for a Bundt cake