Ryvita

Peanut Butter & Banana

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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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

Energy (kcal)

296kcal

293kcal

Fat

15.5g

15.3g

of which Saturates

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

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

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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

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

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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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

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.

One pan breakfast hash

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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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

Energy (kj)

1980

441

Energy (kcal)

473

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

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.

Folded omelette with a crushed Ryvita filling

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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Crispy Parma Ham, Scrambled Egg & Chives

Preparation time: 15 minutes

Croque Monsieur with a Ryvita Twist

Preparation time: 10 minutes

Folded omelette with a crushed Ryvita filling

Preparation Time: 5 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

Energy (kj)

1170

399

Energy (kcal)

279.6

95.4

Fat

13.7

4.7

of which Saturates

5.3

1.8

Carbohydrates

19.5

6.7

of which Sugars

8.3

2.8

Fibre

8

2.7

Protein

15

5.1

Sodium

801mg

273mg

PER 100G

PER SERVING

INGREDIENTS

1/2 teaspoon Moroccan spice mix

1 small (70g) carrot, peeled and grated

1 stick (100g) celery, diced finely

2 tablespoons finely chopped parsley

2 Ryvita Multigrain crispbreads

2 organic eggs

1 teaspoon butter

Extra parsley leaves, to garnish

METHOD

  1. In a small bowl, combine the spice mix, carrot, celery and parsley; roughly crush one of the crispbreads and add to the bowl.
  2. Whisk the eggs in a small bowl; season with sea-salt and freshly ground black pepper.
  3. Heat the butter in a small non-stick omelette pan over a medium heat. When the butter has melted and is beginning to bubble, pour in the whisked eggs and swirl around the pan to ensure an even coverage. Cook for a few minutes or until the underside of the omelette is golden brown. Arrange the carrot mixture along the centre of the omelette and fold over.
  4. Transfer omelette to a warm plate; serve with remaining crispbread and a scatter of fresh parsley leaves.

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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Mexican-Ryvita salad bowl

Preparation time: 5 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

Preparation Time: 5 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

Energy (kj)

1630

690

Energy (kcal)

389.6

164.9

Fat

30.3

12.8

of which Saturates

5.7

2.4

Carbohydrates

14

5.9

of which Sugars

2.3

1

Fibre

17.3

7.3

Protein

7.4

3.1

Sodium

81mg

34mg

PER 100G

PER SERVING

INGREDIENTS

1/2 medium (125g) ripe avocado, flesh diced

1 teaspoon lemon juice

1 teaspoon olive oil

2 Ryvita Multigrain crispbreads

1 trimmed (12g) spring onion, sliced finely

4 (20g) cherry tomatoes, quartered

1 tablespoon (10g) crumbled feta

1 teaspoon sesame dukkha

METHOD

  1. Put the diced avocado into a bowl with the lemon juice and olive oil; season with sea-salt and freshly ground black pepper. Stir gently to combine ingredients.
  2. Spoon the avocado onto two crispbreads; top with spring onion, tomatoes, feta and dukkha.
  3. Option: Add a poached egg for extra protein

Tomato and Lentil Stew with Ryvita Dippers

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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Layered Greek Salad with Croutons

Preparation time: 10 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Tomato and lentil stew with Ryvita dippers

Preparation Time: 20 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

Energy (kj)

205

270

Energy (kcal)

64.5

490

Fat

7

0.9

of which Saturates

1

0

PER 100G

PER SERVING

INGREDIENTS

1 teaspoon olive oil

1 medium (170g) red onion, diced

1 teaspoon smoky paprika

200g ripe Roma tomatoes, chopped

1 stick (100g) trimmed celery, sliced finely

1 small (70g) carrot, peeled and grated

200g canned brown lentils, drained

A handful coriander sprigs

2 Ryvita Original crispbreads, cut into triangles

METHOD

  1. Heat a small frying pan over a medium heat; add onion and paprika. Cook for a minute, then add tomatoes, celery and carrot. Cook, stirring occasionally for 5 minutes; add lentils and season with sea-salt and freshly ground black pepper. Cook for a further 10 minutes or until tomatoes have softened.
  2. Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
  3. The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.