Fleeting moments… Have you ever had a good idea flash in your mind while you were on track doing something else? For a second you may say I’ll write it down and connect with it later, or perhaps you let it pass by as another good idea floating in time for another to bring to life?
I had one of these moments in my kitchen today. I was recreating a recipe to ensure proper measurements for my book and in the moment I was setting up to test the recipe another idea popped in my head. For aprox 3 seconds I thought to let it pass acknowledging that it was a good idea but I was busy doing something else. After the very moment the idea came to me I drew it on paper and wrote down steps I would take to create it, but then realized I might as well make it NOW as it was making itself right there on paper before me.
Luckily, I decided to act on the idea recognizing that the idea was a new gift given to me to put to great use and share with others. Because I saw in my minds eye an image I knew it was possible and that I had all that I needed to create it (or else the idea would not have presented itself) so I aborted my main planned mission and followed the path of the new & unknown. I could feel in my core that I was going to create something wonderful as I felt touched to have seen a glimpse of what my future dessert was going to be like. Intuitively I knew that the idea would really take form as I went on materializing the thought. It’s amazing the life that a creative idea takes on once you put the idea into motion.
Not only was I gifted with a delicious idea I was also given a very valuable lesson to surrender to my ideas, recognize they are a gift in the moment meant to be brought to life. I tapped into the flow, a place where I can honestly say all of my best recipes originate from. A place of ease, clarity, joy and surprise! I hope the next time you have an idea you will act upon it, bring it to life, and share it with the world. The truth is we all depend on each other to share ideas because they are given to each of us for the very purpose of being shared. I believe brilliant ideas come to those who are in a place of receiving, doing and sharing and to be in this place I feel it’s imperative to be present, paying attention to the voice that often times chatters on about nothingness but then sometimes yells and screams something so loudly and profound that you can’t ignore it. Listen and Create my friends so that all may reap the rewards!
May you share the love by passing along this little story and recipe with the ones who inspire you!
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp coconut crystals
- 1/2 tbsp vanilla bean
- 1/2 tbsp cinnamon
- 1/4 tsp ground cloves
- 2 tbsp almond butter
- 1/2 cup coconut nectar
- 3 fuji apples (peeled,cored,cubed)
- 1 lemon juiced
- 2 tbsp coconut crystals
- 1 tbsp freshly grated ginger
- 3/4 cup melted cacao butter(shaved and then melted)
- 1/4 cup lucuma powder
- 3/4 cup coconut nectar
- Peel, core, and chop the apples and place them in a bowl. Add remaining apple filling ingredients to the bowl and mix with a spoon until the apples are well coated. Set half of the marinated apples aside and place the other half into a blender. Blend half of the apple mixture to a lightly chunky apple sauce.
- Set both apple mixtures aside and begin making your cupcake base.
- Process all cupcake mix ingredients except for almond butter and coconut nectar until well combined using a food processor.
- As the machine is running add in the almond butter and coconut nectar, process until mixture sticks together. Do not over process.
- Press the muffin mix into the cupcake liners leaving a deep well in the center for the apple filling.
- Fill the well to the top with the apple sauce puree.
- To cover the muffin flatten the remaining dough onto a flat surface lined with parchment paper. Using a circle cookie cutter or a knife cut out thin circles to place over the apple filling and to enclose the muffin. Press gently around the edges to blend muffin top to the base.
- Scoop remaining apple cubes onto muffin tops, aprox 1 tbsp per muffin.
- Finally make the caramel sauce by whisking together the caramel ingredients in a bowl and drizzling onto muffins until well coated.
- Serve immediately while deliciously gooey or set in the fridge to enjoy later. The caramel will have firmed up in the fridge creating a beautiful top that will have a crackle texture when you bite into it!