Fibre Archives

Layered Greek Salad with Croutons

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with a roast cauliflower salad and hummus

Preparation time: 35 minutes

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

Layered Greek Salad with Croutons

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

93kcal

342kcal

Fat

5.1g

18.7g

of which Saturates

2.3g

8.4g

Carbohydrates

5.6g

20.5g

of which Sugars

2.7g

9.9g

Fibre

2.1g

7.6g

Protein

4.9g

18g

Salt

0.45g

1.7g

PER 100G

PER SERVING

INGREDIENTS

Handful pitted black olives, roughly chopped (30g)

½ cucumber, seeds scraped out and roughly chopped

200g cherry tomatoes, cut into quarters

½ small red onion, finely sliced

50g feta, cut into chunks

1 tsp dried oregano

2 tbsp. extra virgin olive oil

Juice ½ lemon

4 tbsp. Greek yogurt

2 Ryvita Multigrain Rye Crispbread, broken into large pieces

METHOD

1. Blitz all the hummus ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
2. In a bowl combine the olives, cucumber, tomatoes, red onion, feta, oregano, olive oil, lemon juice and some seasoning, mix well.
3. To serve spoon 2 tbsp. hummus onto each plate, followed by the salad, then some yogurt and the rye crispbread pieces. Save the rest of the hummus for a snack with crudité.

Chicken Caesar Salad

ryvitaau on February 14, 2024

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

Recipe by Ryvita

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

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

Blitz the garlic, anchovies, yogurt and 2 tbsp. water in a small blender until smooth then season with black pepper.
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

Recipe by Ryvita

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

Crush your Ryvita into small crumbs.
Spoon 2 tablespoons of Nutella into a bowl and microwave for 20 seconds (this should make it easier to mix).
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.
Chill in the fridge until cool and enjoy with a nice cup of tea!

Black Bean & Green Chilli Spread

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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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

Recipe by Ryvita

Energy

136kcal

244kcal

Fat

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

Blitz the black beans, red onion, garlic, chopped green chilli, lime juice, cumin, coriander and some seasoning together in a food processor until smooth.
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

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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

Recipe by Ryvita

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

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

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.
Spread the beetroot dip over two crispbreads and top with the spinach leaves and some extra crumbled walnut pieces.
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

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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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

Recipe by Ryvita

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

Preheat oven 200C degrees
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.
Spread hummus over two crispbreads, top with the roast cauliflower mixture and sprinkle with pepitas.
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

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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

Recipe by Ryvita

Energy (kj)

1040

291

Energy (kcal)

250

Fat

2.2

of which Saturates

4.2

1.2

Carbohydrates

of which Sugars

3.9

1.1

Fibre

8.9

2.5

Protein

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

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.
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

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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

Recipe by Ryvita

Energy (kj)

1980

441

Energy (kcal)

473

105

Fat

10.2

2.3

of which Saturates

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

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.
Serve with a scatter of fresh chives and Ryvita Original crispbreads on the side.

Choc Avocado Blitz with toasted coconut and peaches

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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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

Banana and peach ice-cream sandwiches

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Choc Avocado Blitz with toasted coconut and peaches

Preparation time: 5 minutes

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation time: 10 minutes

Banana and peach ice-cream sandwiches

Preparation Time: 60 minutes

Number of Servings: 6

Recipe by Ryvita

Energy (kj)

1310

417

Energy (kcal)

312

102.2

Fat

1.7

0.5

of which Saturates

0.6

0.2

Carbohydrates

61.8

19.7

of which Sugars

38.1

12.1

Fibre

8.5

2.7

Protein

6.1

1.9

Sodium

469mg

149mg

PER 100G

PER SERVING

INGREDIENTS

3 large (900g) over ripe bananas

3 large ripe peaches, peeled and diced

170g Greek style yoghurt (regular fat)

2 tablespoons maple syrup

1 teaspoon vanilla bean paste

1 teaspoon lemon juice

12 Ryvita Original crispbreads, cut in half

METHOD

Line a 15 X 25cm baking tin or container with baking paper.
Put bananas, peaches, yoghurt, maple syrup, vanilla and lemon juice in a food processor or blender and blend to a smooth puree. Pour the puree into the prepared tin; freeze overnight.
Turn the ice-cream out on to a clean surface, remove the paper and cut into squares to match the size of the halved Ryvita’s. Sandwich a square of ice-cream between two halves of crispbread; store in the freezer until ready to serve.
Alternatively, the ice-cream can be cut into squares and stored in a container in the freezer. Remove individually and sandwich between crispbreads when required.
The peaches can be replaced with mango, raspberries or strawberries depending on the season.