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Welcome to the Nature Baby Journal, a thoughtfully curated world of information for parents and parents to be. Inspiration, products and ideas that will nurture you, your baby and the environment.
We had a lovely in store event for pregnant mums last week, so we served up nutritious Franjo’s Kitchen pregnancy and lactation crackers on the night. The lovely Eleanor from Petite Kitchen joined us, and created some delicious toppings for the crackers – we all loved them so much we ate the leftovers at the office the next day! We thought we’d share the recipe with you all, as these truly make the perfect snack for pregnant or new mamas. Enjoy! x Nb
CANDIED TOMATOES WITH ROASTED FETA AND THYME – served on Fennel & Fenugreek lactaction crackers
1 block feta, cubed2 punnets cherry tomatoesa handful of fresh thymea pinch of chilli flakesextra virgin olive oil2 tbsp honeyflaky sea saltground pepper
Pre-heat the oven to 180 C.
Arrange the cubed feta and cherry tomatoes in a roasting dish. Scatter over the thyme and dried chilli, then drizzle with extra virgin olive oil and honey. Season with sea salt and ground pepper.
Roast in the oven until the tomatoes begin to blister, about 20-25 minutes.
Allow to cool.
Serve on crackers with a slice of creamy avocado and a sprinkle of seeds.
ROASTED GARLIC BUTTER BEAN HUMMUS – served on Activated Charcoal pregnancy crackers
1 bulb garlic, sliced in halfextra virgin olive oil for drizzling1 can butter beans, draineda handful fresh oregano1/4 cup extra virgin olive oiljuice of one large lemonflaky sea saltground pepper
Place the garlic in a small roasting dish, flesh side up. Drizzle with extra virgin olive oil, and roast until tender, about 20 minutes or so.
Allow to cool, then squeeze the flesh out of the papery skins, and place in to a food processor along with the remaining ingredients. Process until you have smooth, hummus consistency. Season to taste.
Serve on crackers, and garnish with fresh greens, and a few capers.
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