Ryvita

Peanut Butter & Banana

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Banana and peach ice-cream sandwiches

Preparation time: 60 minutes

Frozen Chocolate Banana ‘Ice Cream’

Preparation time: 10 minutes

 

Peanut Butter & Banana

Preparation Time: 5 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

296kcal

293kcal

Fat

15.5g

15.3g

of which Saturates

2.8g

2.8g
Carbohydrates

24.8g

24.6g

of which Sugars

11.4g

11.3g

Fibre

6.7g

6.6g

Protein

10.9g

10.8g

Salt

0.33g

0.32g

PER 100G

PER SERVING

INGREDIENTS

1 tbsp. Peanut butter

½ Banana

1tsp toasted chopped peanuts

2 Multigrain Rye Crispbread

METHOD

1. Top the rye crispbread with the peanut butter.

2. Slice a banana and place on top.

3. Sprinkle on chopped peanuts.

Dippy Egg and Vegemite Soldiers

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Folded omelette with a crushed Ryvita filling

Preparation time: 10 minutes

 

One Pan Breakfast Hash

Preparation time: 10 minutes

 

Dippy Egg and Vegemite Soldiers

Preparation Time: 10 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy

227kcal

182kcal

Fat

9.1g

7.3g

of which Saturates

2.1g

1.7g

Carbohydrates

18g

14.4g

of which Sugars

0.18g

0.14g

Fibre

5.5g

4.4g

Protein

15.5g

12.4g

Salt

1.2g

1g

PER 100G

PER SERVING

INGREDIENTS

1 egg

2 Multigrain Rye Crispbread

Vegemite, to taste (6g)

METHOD

  1. Cook the egg in boiling water for 5 minutes.
  2. Carefully break the rye crispbread into ‘soldiers’ and spread with Vegemite (as much or as little as you like!).
  3. Serve the eggs with a pinch of pepper and the soldiers for dipping.

Crispy Parma Ham, Scrambled Egg & Chives

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chicken Caeser Salad

Preparation time: 5 minutes

Parsnip Soup with Ryvita Garlic Croutons

Preparation time: 60 minutes

Crispy Parma Ham, Scrambled Egg & Chives

Preparation Time: 15 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy

258kcal

263kcal

Fat

16.2g

16.5g

of which Saturates

7.4g

7.5g

Carbohydrates

12.5g

12.7g

of which Sugars

1.5g

1.5g

Fibre

4.1g

4.2g

Protein

13.5g

13.8g

Salt

1.4g

1.4g

PER 100G

PER SERVING

INGREDIENTS

1 slice parma ham (34g)

1 egg

Splash of milk (20g)

Small bunch chives, snipped (3g)

2 Multigrain Ryvita Rye Crispbread

METHOD

  1. Heat the grill to high.
  2. Put the ham on a baking sheet and grill for 3-4 minutes or until it has darkened and crisped up.
  3. Whisk the egg in a bowl with a splash of the milk, the chives (reserving a few for garnish) and some seasoning.
  4. Heat a non-stick saucepan then cook the egg, stirring occasionally, until just cooked.
  5. Top the rye crispbread with the scrambled egg, the crispy ham and the reserved chives.

Chicken Caesar Salad

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Chicken Caesar Salad

Preparation Time: 10 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

122kcal

375kcal

Fat

5.9g

18.2g

of which Saturates

1.4g

4.5g

Carbohydrates

3.6g

11.1g

of which Sugars

1.6g

5g

Fibre

1.7g

5.2g

Protein

12.7g

39.2g

PER 100G

PER SERVING

INGREDIENTS

½ clove garlic, grated

2 anchovies

2 tbsp. natural yogurt

200g cooked chicken breast, shredded into bitesize pieces (grilled without skin)

1 head cos lettuce, roughly chopped

1 avocado, peeled, destoned and sliced

Small handful chives, finely sliced

2 Ryvita Multiseed Rye Crispbread, broken into pieces

METHOD

  1. Blitz the garlic, anchovies, yogurt and 2 tbsp. water in a small blender until smooth then season with black pepper.
  2. Put the chicken, lettuce, avocado and chives in a bowl then pour over the dressing and toss to coat. Serve with the rye crispbread croutons.

Ferrero Rocher

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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Ferrero Rocher

Preparation Time: 10 minutes

Number of Servings: 10

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy

452kcal

44kcal

Fat

17g

1.7g

of which Saturates

4.7g

0.46g

Carbohydrates

62g

6.1g

of which Sugars

29.3g

2.9g

Fibre

9.9g

0.97g

Protein

7.4g

0.72g

Sodium

0.31g

0.03g

PER 100G

PER SERVING

INGREDIENTS

5 Ryvita Original Rye Crispbread (50g)

2 Tablespoons of Nutella (48g)

METHOD

  1. Crush your Ryvita into small crumbs.
  2. Spoon 2 tablespoons of Nutella into a bowl and microwave for 20 seconds (this should make it easier to mix).
  3. Mix the Ryvita and Nutella together. Spoon a teaspoon worth of the mixture into a petite four case, it should make around 10 Ferrero Rocher.
  4. Chill in the fridge until cool and enjoy with a nice cup of tea!

Black Bean & Green Chilli Spread

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chicken Caesar Salad

Preparation time: 10 minutes

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Black Bean & Green Chilli Spread

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy

136kcal

244kcal

Fat

2

3.7

of which Saturates

0.25g

0.44g

Carbohydrates

17.4g

31.2g

of which Sugars

3.8g

6.7g

Fibre

8.7g

15.6g

Protein

7.5g

13.4g

Sodium

0.5g

0.89g

PER 100G

PER SERVING

INGREDIENTS

400g can black beans, drained and rinsed (240g)

½ small red onion, finely diced (30g)

1 clove garlic, grated (3g)

1 green chilli, ½ finely chopped, ½ finely sliced, or to taste (20g)

Juice 1 lime (10g)

1 tsp ground cumin (2g)

Small bunch coriander, a few leaves reserved for garnish (4g)

4 Multigrain Rye Crispbread (48g)

METHOD

  1. Blitz the black beans, red onion, garlic, chopped green chilli, lime juice, cumin, coriander and some seasoning together in a food processor until smooth.
  2. Spread onto the rye crispbread and garnish with the sliced green chilli and coriander leaves.

Ryvita with beetroot & walnut dip and spinach

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ginger & Turmeric Prawns with Spinach

Preparation time: 10 minutes

Ryvita topped with cottage cheese, chopped spinach and parsley

Preparation time: 5 minutes

Ryvita with beetroot & walnut dip and spinach

Preparation Time: 5 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

2330

621

Energy (kcal)

557

148

Fat

35.1

9.4

of which Saturates

2.3

0.6

Carbohydrates

38.2

10.2

of which Sugars

25.3

6.7

Fibre

17

4.5

Protein

15.4

4.1

Sodium

244mg

65mg

PER 100G

PER SERVING

INGREDIENTS

250g cooked beetroot, drained and chopped

30g walnuts, chopped

1 teaspoon Mazzetti Balsamic Glaze

1 teaspoon finely grated orange rind

2 Ryvita Original crispbreads

50g baby spinach leaves, sliced finely

METHOD

  1. Put the beetroot, walnuts, Balsamic Glaze and orange rind into a small food processor or blender; blitz to a puree and season to taste with sea salt and freshly ground black pepper.
  2. Spread the beetroot dip over two crispbreads and top with the spinach leaves and some extra crumbled walnut pieces.
  3. You can use pre-cooked or canned beetroot for this dip

Ryvita topped with a roast cauliflower salad and hummus​

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

One pan breakfast hash

Preparation time: 10 minutes

 

Folded omelette with a crushed Ryvita filling

Preparation time: 10 minutes

Ryvita topped with a roast cauliflower salad and hummus

Preparation Time: 35 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

1980

529

Energy (kcal)

473

124

Fat

29.6

7.9

of which Saturates

4.1

1.1

Carbohydrates

29.6

7.9

of which Sugars

10.0

2.7

Fibre

13.4

3.6

Protein

15.6

4.2

Sodium

566mg

151mg

PER 100G

PER SERVING

INGREDIENTS

150g finely chopped cauliflower

100g finely chopped red capsicum

1 teaspoon olive oil

½ teaspoon ground turmeric

1 tablespoon finely chopped curly parsley

1/3 cup (80g) Yumi’s hummus

2 Ryvita Multigrain crispbreads

1 tablespoon pepitas

METHOD

  1. Preheat oven 200C degrees
  2. Put the chopped cauliflower into a bowl with capsicum, olive oil and turmeric. Stir to coat, season with sea-salt and freshly ground black pepper; transfer to a baking tray. Roast in the oven for 30 minutes or until a little crispy. Remove from oven; sprinkle with parsley.
  3. Spread hummus over two crispbreads, top with the roast cauliflower mixture and sprinkle with pepitas.
  4. The roasted cauliflower can be pre-prepared & stored in an air tight container in the fridge for up to 2 days.

Ryvita topped with cottage cheese, chopped spinach and parsley

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 30 minutes

Turmeric grilled paneer, pepper and herby yogurt

Preparation time: 30 minutes

Ryvita topped with cottage cheese, chopped spinach and parsley

Preparation Time: 5 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

1040

291

Energy (kcal)

250

70

Fat
8

2.2

of which Saturates

4.2

1.2

Carbohydrates

18

5
of which Sugars

3.9

1.1

Fibre

8.9

2.5

Protein

20

5.6

Sodium

887mg

248mg

PER 100G

PER SERVING

INGREDIENTS

3/4 cup (150 g) frozen chopped spinach (thawed)

1/3 cup (65g) cottage cheese

1 stick (100g) trimmed celery, diced finely

1 tablespoon parsley, chopped finely

1/2 teaspoon finely grated lemon rind

1/2 teaspoon ground cumin

2 Ryvita Original crispbreads

10g Parmesan cheese

METHOD

  1. Squeeze the thawed spinach between two pieces of paper towel to remove any excess water. Transfer to a bowl and stir in the cottage cheese, celery, parsley, preserved lemon and ground cumin.
  2. Spoon the spinach mixture on to two Ryvita crispbreads and top with finely grated parmesan.

One pan breakfast hash

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with a roast cauliflower salad and hummus

Preparation time: 35 minutes

Dippy Egg and Vegemite Soldiers

Preparation time: 10 minutes

One pan breakfast hash

Preparation Time: 10 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

1980

441

Energy (kcal)

473

105
Fat

10.2

2.3

of which Saturates

2

0.4

Carbohydrates
55.4

12.3

of which Sugars

4.1

0.9

Fibre

16.3

3.6

Protein

29.8

6.6

Sodium

171mg

40.3mg

PER 100G

PER SERVING

INGREDIENTS

1 tablespoon olive oil

2 cups (100g) finely sliced Chinese cabbage (wombok)

50 g baby spinach leaves, sliced

200g canned brown lentils, drained

6 (30g) cherry tomatoes, halved

1 egg, whisked

1 tablespoon finely chopped chives, to garnish

2 Ryvita Original crispbreads

METHOD

  1. Heat the olive oil in a small pan over a medium heat and add the Chinese cabbage and spinach leaves. Stir until the leaves are wilted, then add the brown lentils and cherry tomatoes. Season with sea-salt and freshly ground black pepper. Pour over the whisked egg and cook for a further minute.
  2. Serve with a scatter of fresh chives and Ryvita Original crispbreads on the side.