I’ve been chewing on this valuable thought as of this week (along with the Lemon Blackberry Cake):
“We often manifest what we secretly, unconsciously expect or believe we deserve (not what we may tell ourselves or other people what we want)… We all (completely) create our lives and what we truly desire, always inevitably manifests.
Getting control of this means becoming conscious of our secret fears and desires so that we can see what the real motivating force is in our lives. Only then can we begin to exert some kind of control over how that force manifests.”
-Gary Quinn (May the Angels Be With You)
This has me thinking a lot about what I ultimately want out of life, what I need to do to get there, and the messages that I’ve been telling myself that keep me from attaining my truest desires. Think about it, the messages we tell ourselves ultimately dictate how live out our lives. So even if we desire success in whatever form we fancy, as long as you tell yourself you are a failure, that is all you will be. Not because it’s the truth according to reality but because you have created your own reality in your thinking.
I’m not sure about you but I’m kinda of tired of wasting time with useless thoughts swirling around in my head that keep me from freedom.
Anyone care to join me in this meditation?
Lemon Blackberry Crumble Cake Recipe
Gluten, egg, and dairy-free
This recipe is great baked in an 8″x 8″ greased baking dish
Dry ingredients:
- 2 c. Cara’s gluten-free flour blend
- 3/4 c. sugar
- 3 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 c. fresh blackberries
- zest of 1 lemon
Wet ingredients:
- 1 cup non-dairy milk (I used almond, unsweetened)
- 1 Tb apple cider vinegar
- 4 Tb oil
- Preheat oven to 350 degrees.
- Mix non-dairy milk and vinegar together and allow to sit for 5-7 minutes to sour.
- Combine all of the dry ingredients together (minus the blackberries and zest). Whisk well.
- Pour oil into soured non-dairy milk and pour into dry ingredients.
- Fold in berries and lemon zest.
- Pour into desired pan/dish and top with pistachio cardamom sugar topping (recipe below).
- Bake 22-25 minutes or until knife is clean when inserted in the middle (I have a really old oven that bakes things quicker than newer ovens).
Pistachio Cardamom Sugar Topping:
- 5 Tb vegan butter, chilled
- 1/3 c gluten-free flour
- 1/4 c brown sugar, packed
- 1/4 c sugar
- 1/3 c pistachios, dry roasted, unsalted, roughly chopped
- 1/2 tsp ground cardamom
- Combine sugars, flour and cardamom together.
- Add vegan butter until a sand-like crumble forms.
- Add pistachios.
I really needed those thoughts today Cara. Thank you, so so much 🙂
This looks like something that should be in your hands when you pick me up at the airport or at the very least “a must fix for mom when she’s here in August”! Blackberries, lemon zest, pistachios…there’s some serious drool going on here!!!
XOXOXOX
BEST!!!
It was a tie between making this cake and something with chocolate (it’s rare that I have more than 1 option open at all, considering we have been watching our sweets). I had a friend coming over tonight and decided I’d use up the blueberries I got on sale at Whole Foods. I added lemon extract plus a little vanilla extract, and used almonds and cinnamon + allspice instead of cardamom and pistachio. Even with my substitutions this is an amazing cake! My favorite spice of all time is cardamom but all we have are the pods here and no way of grinding them up.
I can finally make this as a coffee cake for my dad and I to enjoy. I make him coffee cake every year for father’s day and now next week, I can enjoy a piece with him :).
Would it be bad if I just spooned that topping into my mouth? I’m pretty sure it wouldn’t last long enough to top the cake.
this reminds me of the quote from silver linings playbook “we accept the love we think we deserve.” they were probably paraphrasing the above quote.
i’m with you on this one. it’s also something that’s bee swirling in my brain a lot lately. questioning everything about my life and what i want. sometimes it’s difficult for me to even decide what it is i want out of life..but i’m getting there 😉
that quote is from The Perks of Being a Wallflower, not Silver Linings Playbook.
Yum! And I’m in for the meditation 🙂
I love that passage! I’m right there with you, Cara — I’ve been struggling with trying to better understand some of my inner-thinkings lately, and many of those thoughts simply don’t have a place in my life. Time to move forward!
P.S., this cake looks WONDERFUL. Blackberries and Lemon and Crumbles, oh my! Sounds like a perfect combination. 🙂
I started doing the morning 750 words project for a while when I had a lot swirling around in my head. It’s a stream of consciousness thing that allowed me to dump the swirling thoughts and then later concentrate on the more important ones. I then decided I wanted that half hour of sleep back in the morning, but I really should start again. I’d recommend it if you just have a lot of “dumping” to do.
And that crumble looks delish 🙂
xo
This looks so amazingly delightful! I haven’t tried my hand at baking any sort of cake since going gluten free. I’m thankful to have recipes available like this as I get going with it.