Dairy Free Archives

Herb & Ryvita Crusted Salmon

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with cottage cheese, chopped spinach and parsley

Preparation time: 5 minutes

Smoked Salmon & Philadelphia

Preparation time: 5 minutes

Herb & Ryvita Crusted Salmon

Preparation Time: 25 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

142kcal

357kcal

Fat

8.2g

20.6g

of which Saturates

1.3g

3.3g

Carbohydrates

3.8g

9.6g

of which Sugars

1.4g

3.6g

Fibre

1.5g

3.7g

Protein

12.1g

30.3g

Salt

0.11g

0.27g

PER 100G

PER SERVING

INGREDIENTS

2 Ryvita Multigrain Rye Crispbread

1 clove garlic, roughly chopped

Small bunch parsley

1 lemon, ½ zested and juiced, ½ cut into wedges to serve

2 tsp. olive oil

2 salmon fillets

2 large handfuls salad leaves

8 cherry tomatoes, halved

METHOD

1. Preheat the oven to 200c/180C fan/gas mark 6.
2. Place the rye crispbread, garlic, parsley, lemon zest, and some seasoning in a food processor and pulse until it resembles fine breadcrumbs then mix in 1 tsp olive oil.
3. Place the salmon fillets on a baking tray and carefully top with the crumb mixture and cook in the oven for 12-15 minutes or until the fish is cooked all the way through.
4. Whisk the remaining tsp olive oil with the lemon juice and some seasoning in a bowl then add the salad leaves and tomatoes and toss to coat.
5. Serve the salmon alongside the salad and a wedge of lemon.

Middle Eastern Fattoush Salad with Ryvita Croutons

ryvitaau on February 19, 2024

THIS RECIPE USES

ORIGINAL 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

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

50kcal

237kcal

Fat

14.3g

of which Saturates

0.41g

1.9g

Carbohydrates

3.5g

16.4g

of which Sugars

1.9g

8.9g

Fibre

1.4g

6.6g

Protein

1.2g

5.5g

Sodium

0.03g

0.12g

PER 100G

PER SERVING

INGREDIENTS

½ clove garlic, grated

Juice ½ lemon

2 tsp white sherry vinegar

2 tbsp. extra virgin olive oil

½ tsp sumac, plus a pinch to serve

2 heads baby gem lettuce, roughly chopped

1 cucumber, seeds scraped out, roughly chopped into chunks

300g tomatoes, chopped into rough chunks

2 spring onions, finely sliced

Small bunch parsley, roughly chopped (20g)

Small bunch mint, leaves picked and roughly chopped (20g)

Small bunch dill (20g)

50g radishes, sliced

2 Ryvita Original Rye Crispbread, broken into pieces

METHOD

1. To make the dressing whisk together the garlic, lemon juice, vinegar, olive oil, sumac and some seasoning.
2. Combine the lettuce, cucumber, tomatoes, spring onion, herbs and radishes in a large bowl then pour over the dressing and mix everything together well.
3. Scatter over the Rye Crispbread pieces and a pinch of sumac to serve.

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Layered Greek Salad with Croutons

Preparation time: 10 minutes

Banana and peach ice-cream sandwiches

Preparation time: 60 minutes

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kcal)

167kcal

288kcal

Fat

10.3g

17.9g

of which Saturates

2.1g

3.6g

Carbohydrates

9.1g

15.7g

of which Sugars

1.4g

2.5g

Fibre

3.7g

6.3g

Protein

7.1g

12.4g

Salt

0.87g

1.5g

PER 100G

PER SERVING

INGREDIENTS

1/2 tsp wasabi paste, or to taste (2.5g)

Squeeze of lemon juice (20g- half a lemon)

1/2 avocado, peeled and destined (70g)

6 cooked king prawns (48g)

1 tbsp. pickled ginger, finely sliced (10g)

1/2 tsp low-salt soy sauce (6g)

1 tsp sesame seeds (4g)

2 Ryvita Sesame Rye Crispbread (20g)

METHOD

1. Roughly mash the avocado in a bowl with the wasabi paste, lemon juice and some seasoning.
2. Mix the prawns with the pickled ginger and soy sauce.
3. Top the rye crispbread with the avocado, prawns and a few sesame seeds.

Asian Coleslaw with Chicken

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 30 minutes

Asian Coleslaw with Chicken

Preparation Time: 25 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

99kcal

260kcal

Fat

2.3g

of which Saturates

0.43g

1.1g

Carbohydrates

8.8g

22.9g

of which Sugars

4.3g

11.2g

Fibre

3.3g

8.8g

Protein

9.1g

23.8g

Salt

0.33g

0.86g

PER 100G

PER SERVING

INGREDIENTS

1 tsp sesame oil (4g)

1 tsp soy sauce (6g)

Juice ½ lime (5g)

1 small carrot, grated (67g)

¼ small white cabbage, finely shredded (227g)

2 spring onions, finely sliced (22g)

Small bunch coriander, roughly chopped(4g)

Small bunch mint, leaves roughly chopped (4g)

1 tsp sesame seeds (4g)

1 cooked chicken breast, shredded (grilled, without skin 120g)

1 tbsp. chilli sauce e.g. siracha (20g)

4 Sesame Rye Crispbread (40g)

METHOD

1. Mix the sesame oil, soy sauce and lime juice in a large bowl.
2. Add the carrot, cabbage, spring onion, coriander, mint, sesame seeds and chicken, mixing well to combine then leave for 10 minutes to allow the vegetables to soften slightly.
3. Top the rye crispbread with the coleslaw and drizzle over the chilli sauce to serve.

Ham, mustard mayonnaise and pickles

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Pastrami, Mustard, Emmental & Sauerkraut

Preparation time: 5 minutes

Croque Monsieur with a Ryvita Twist

Preparation time: 10 minutes

Ham, mustard mayonnaise and pickles

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

576kJ

616kJ

Energy (kcal)

138kcal

147kcal

Fat

5.5g

5.9g

of which Saturates

0.65g

0.69g

Carbohydrates

13.2g

14.2g

of which Sugars

2.4g

2.5g

Fibre

3.4g

3.7g

Protein

7.1g

7.6g

Salt

1.5g

1.6g

PER 100G

PER SERVING

INGREDIENTS

1/2 tsp Dijon mustard

1 tbsp. low fat mayonnaise (15g)

1 thick slice of ham, halved

2 large pickled gherkins, sliced (40g)

2 Multigrain Rye Crispbread

METHOD

1. Mix the mustard and mayonnaise in a small bowl with some black pepper.
2. Spread the mustard mayonnaise onto the rye crispbread then top with the slices of ham and pickles.

Dippy Egg and Vegemite Soldiers

ryvitaau on February 14, 2024

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

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

PER 100G

PER SERVING

INGREDIENTS

1 egg

2 Multigrain Rye Crispbread

Vegemite, to taste (6g)

METHOD

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

Choc Avocado Blitz with toasted coconut and peaches

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

Preparation time: 5 minutes

Whipped Feta, Thyme & Honey

Preparation time: 10 minutes

Choc Avocado Blitz with toasted coconut and peaches

Preparation Time: 5 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kj)

1240

642

Energy (kcal)

297

154

Fat

19.4

of which Saturates

4.4

2.3

Carbohydrates

208

10.8

of which Sugars

16.0

8.3

Fibre

12.7

6.6

Protein

4.5

2.3

Sodium

35mg

18mg

PER 100G

PER SERVING

INGREDIENTS

1 medium (250g) ripe avocado

1 tablespoon honey

1 teaspoon vanilla bean paste

2 tablespoons raw cacao powder or Dutch cocoa, plus extra for dusting

1/2 (75g) ripe peach, diced

1 tablespoon (5g) toasted coconut flakes

2 Ryvita Original crispbreads

METHOD

Put the flesh of the avocado, honey, vanilla and cacao powder into a small food processor or blender and blitz to a smooth puree. Spoon into two small glass parfait dishes; top with the diced peach and coconut flakes.
Slice Original crispbreads into triangles and serve on top of the dessert; sprinkle with a little extra cacao powder.
Seasonal: You can use tinned peaches or other seasonal fruit as a garnish