I’ve had this tin of pineapple for sooooo long, ages actually, ha ha! I really do love my pineapple but much prefer the fresh variety so that’s why it’s been sitting around, plus Russ is my chief pineapple chopper-upper! Don’t worry, it was still in date 🙂 The truth is, I’ve been so lazy with the blog lately and it’s been kinda hard to pull my finger out and get moving with things and when I opened the cupboard and saw this tin, my irrational pregnancy hormones got the better of me and I HAD to use it. This cake is so quick to throw together and whilst it’s cooking for an hour I have no excuse but to listen to my hypnobirthing tracks. At least I’ve finally gotten rid of that can of pineapple!
So yeah Russ and I will be hypnobirthing this August! So far it seems to be working really well for me and it’s already helped put some of the usual pre-birth anxieties at bay. Society seems to be full of so many negative images and messages towards birth but if you actually look past these and filter through there are plenty of positive images. Hypnobirthing teaches you to retrain your brain to see yourself as the capable, prepared, adaptable and strong person that you are, perfectly able to birth your child in a calmly excited manner. It’s surprising how much we tell ourselves otherwise, whether that originates from the media or friends and family. The only downside of hypnobirthing is that most people don’t really get it, seeing it as some sort of ‘trance induced’ birth. This couldn’t be further from the truth. It’s more so a preparation tool before birth to ease birthing anxieties and prepare for the physical aspects of labour by mindfulness, deep breathing and hypnosis tracks. It’s a bit of a commitment – about 40 minutes a day to be precise but I think it’ll be more than worth it come birth time. Added to that the 30 minute hypnosis track is so relaxing, I actually look forward playing it and relaxing more than I ever felt possible. I know already that this is going to help me immensely before and during the birth. In the meantime, I’ll keep reminding people that I won’t be hypnotised during labour but rather utilising the techniques of mindfulness, breathing and visualisation I’ve learnt so far.
Anyway, my digestion has been pretty good so far through this pregnancy but I do think I’ve been glutenizing myself a lot lately, what with toast, pittas, pasta – it’s all too much. Hence the gluten free cake plus I’ve been dying to try out Bob’s Red Mill variety of GF flours. I’ve gotta say, pretty impressed. Shame we don’t have it more readily available here in the UK but it’s easy enough to make yourself. Not being gluten intolerant I wont be swapping every time but it’s nice to make a change and cook for all sensitivities and preferences.
The cake’s ready and Russ is doing nursery stuff (mural, shelves and cot building) so time to make a cuppa and slice this gingery thing! See ya sooner rather than later…………..
Pineapple + ginger cake
2 tablespoons chia seeds + 6 of water
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup pineapple juice (from the can)
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon xanthan gum
1 cup GF flour (I used Bob’s Red Mill all purpose)
1 heaping cup grated carrot
1 can pineapple (227grams, 137 grams drained- keep pineapple juice for recipe)
sesame seeds, optional
1. Preheat oven to 180º Celsius + grease a 7 inch cake tin.
2. Add the ‘chia egg’ to a mixing bowl + allow to gel. Add the oil, syrup, juice + combine well.
3. Add the remaining ingredients to the bowl + combine well. Transfer to the greased cake tin, sprinkle with sesame seeds + bake for 60 minutes or until a skewer comes out clean.