Fibre Archives - Page 2 of 3

Mexican-Ryvita salad bowl

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

Preparation time: 60 minutes

Mexican-Ryvita salad bowl

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

2320

496

Energy (kcal)

554

118.5

Fat

32.2

6.9

of which Saturates

4.9

Carbohydrates

40.3

8.6

of which Sugars

7.3

1.6

Fibre

24.9

5.3

Protein

13.4

2.9

Sodium

480mg

100mg

PER 100G

PER SERVING

INGREDIENTS

1/2 large (160g) ripe avocado

1 teaspoon finely chopped pickled jalapeno chillies

1/2 tablespoon lime juice

1 tablespoon olive oil

1 baby (100g) cos lettuce, trimmed

1/3 cup (80g) canned corn kernels

1/3 cup (80g) drained red kidney beans

2 Ryvita Multigrain crispbreads, broken into pieces

1 lime, cut into wedges

1/2 red chilli, sliced finely

METHOD

Put the flesh of the avocado, chillies, lime juice and olive oil into a small food processor or blender and blitz to a puree. Season to taste with sea-salt and freshly ground black pepper.
Arrange the leaves of the cos lettuce in a wide bowl and top with the corn, beans, crispbread pieces and dollops of the avocado dip.
Serve with lime wedges and a scatter of sliced chilli.
(If you do not have a food processor or blender, you can dice the avocado and mash with the chillies, juice and oil.)

Folded omelette with a crushed Ryvita filling

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

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

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

2.7

Protein

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

In a small bowl, combine the spice mix, carrot, celery and parsley; roughly crush one of the crispbreads and add to the bowl.
Whisk the eggs in a small bowl; season with sea-salt and freshly ground black pepper.
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.
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

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

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

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

5.9

of which Sugars

2.3

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

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.
Spoon the avocado onto two crispbreads; top with spring onion, tomatoes, feta and dukkha.
Option: Add a poached egg for extra protein

Ryvita topped with smooth ricotta, raspberries and grated dark chocolate

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chocolate and Coconut Spread with Raspberries & Coconut Flakes

Preparation time: 15 minutes

Frozen Chocolate Banana ‘Ice Cream’

Preparation time: 10 minutes

Ryvita topped with smooth ricotta, raspberries and grated dark chocolate

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1511

472

Energy (kcal)

361

113

Fat

5.3

of which Saturates

10.6

3.3

Carbohydrates

9.7

of which Sugars

Fibre

8.7

2.7

Protein

15.6

4.9

Sodium

244mg

76mg

PER 100G

PER SERVING

INGREDIENTS

120g smooth ricotta cheese

1 teaspoon vanilla bean paste

2 Ryvita Original crispbreads

125g raspberries

50g strawberries, diced

5g shaved dark chocolate

1 teaspoon honey

Mint leaves, to garnish

METHOD

In a small bowl, combine the ricotta and vanilla bean paste. Spread the mixture over 2 crispbreads; top with raspberries, strawberries and chocolate and drizzle with honey. Sit one Ryvita on top of the other and serve with a sprig of mint.
Substitute in other seasonal fruits as desired.

Carrot and sesame seed dip with fresh radish on Ryvita

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

Carrot and sesame seed dip with fresh radish on Ryvita

Preparation Time: 60 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

460

2105

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Protein

Salt

62mg

PER 100G

PER SERVING

INGREDIENTS

3 medium (450g) carrots, peeled and chopped

1 teaspoon extra virgin olive oil (realistically 1 tbs)

1 teaspoon ground cumin

1 tablespoon tahini

1 tablespoon sesame seeds, toasted

4 small radishes, thinly sliced

2 Original Ryvita Crispbreads

1 tsp ground black pepper

METHOD

1. Preheat oven 200C.
2. Line a small roasting tin with baking paper; add carrot pieces, olive oil, and ground cumin. Season lightly with sea salt and freshly ground black pepper and toss to coat. Roast in the oven for 45 minutes or until carrot is soft and golden. Remove from oven and cool.
3. Transfer cooked carrot to a small food processor and add tahini. Blend to a smooth paste. You may need to add a little warm water while blending to bring the mixture to the correct consistency.
4. Transfer to a serving bowl and stir through most of the sesame seeds, leaving some to sprinkle over the top. Serve with radish and crispbreads.

Charred broccolini salad with almonds and edamame

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

Charred broccolini salad with almonds and edamame

Preparation Time: 15 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

517

1999

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Protein

Salt

19mg

73mg

PER 100G

PER SERVING

INGREDIENTS

1 bunch (190g) broccolini, chopped

1 medium (250g) red capsicum, cut into thick strips

1 cup (190g) podded frozen edamame

1 teaspoon lemon juice

2 teaspoons extra virgin olive oil

2 tablespoons smoked almonds, chopped

2 Ryvita Original crispbreads

METHOD

Heat a char-grill plate over medium heat and cook broccolini and capsicum until lightly cooked and charred. Transfer to a bowl.
Meanwhile, bring a small pot of salted water to a boil; add edamame and cook for a few minutes. Drain; add to bowl.
Add lemon juice, olive oil, salt, and freshly ground black pepper. Toss to coat. Transfer to a serving bowl, sprinkle with chopped almonds, and serve with crispbreads.
Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.

Kale and sweet potato salad

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

Kale and sweet potato salad

Preparation Time: 45 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

516

2335

Fat

of which Saturates

3.5

Carbohydrates

of which Sugars

Fibre

Protein

Salt

76mg

334mg

PER 100G

PER SERVING

INGREDIENTS

1 medium (250g) sweet potato, peeled and chopped

1/2 medium red onion, peeled and cut into thin wedges

1 teaspoon Moroccan spice mix

1 ½ cups(170g) finely sliced kale

1 tablespoon extra virgin olive oil

½ cup canned chickpeas, rinsed and drained

2 Multigrain Ryvita crispbreads

METHOD

Preheat oven 200C.
Put the chopped sweet potato and onion into a bowl and sprinkle over the spice mix. Season with salt and pepper then transfer to a baking tray; roast in the oven for 40 minutes.
Meanwhile, put the kale into a large bowl and add the olive oil. Massage the olive oil into the kale to soften.
Add roast vegetables and chickpeas to kale, toss to combine. Transfer to serving bowl and serve with crispbreads.
Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.

Ryvita topped with smoked salmon, chia seeds and mustard cream cheese

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

Ryvita topped with smoked salmon, chia seeds and mustard cream cheese

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

667

1051

Protein

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Salt

486mg

766mg

PER 100G

PER SERVING

INGREDIENTS

2 tablespoons light cream cheese

1 tablespoon white chia seeds

1 teaspoon Dijon mustard

1 teaspoon finely chopped dill

2 Ryvita multigrain rye crispbreads

50g hot smoked salmon, flaked 2 baby (50g) cucumbers, sliced

METHOD

1. In a small bowl combine the cream cheese, chia seeds, mustard, and dill. Spread mixture over two crispbreads. Top with salmon and sliced cucumbers.

Ryvita topped with smoky beans, pear and prosciutto

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

Ryvita topped with smoky beans, pear and prosciutto

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

606

1787

Protein

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Salt

375mg

1107mg

PER 100G

PER SERVING

INGREDIENTS

¾ cup (140g) canned red kidney beans, drained and rinsed

1 teaspoon extra virgin olive oil

1 teaspoon smoky paprika

2 Original Ryvita crispbreads

½ green pear (80g), sliced thinly

2 small slices of prosciutto

METHOD

1. Put beans into a bowl with olive oil and paprika. Lightly season with sea salt and freshly ground black pepper and toss to combine. Transfer spiced beans to two crispbreads and top with fresh pear and prosciutto.

Zucchini, carrot and radish salad topped Ryvita

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

Zucchini, carrot and radish salad topped Ryvita

Preparation Time: 20 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

529

1048

Protein

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Salt

41mg

82mg

PER 100G

PER SERVING

INGREDIENTS

1/2 medium (50g) zucchini

1/2 small (30g) carrot

4cm piece daikon (30g) radish

1 tablespoon chopped flat-leaf parsley

½ teaspoon finely grated fresh ginger

2 teaspoons low fat vinaigrette

½ avocado, mashed

2 Multigrain Ryvita crispbreads

METHOD

Using a mandolin or spiralizer, julienne the zucchini, carrot, and radish into matchsticks. Transfer to a bowl with the chopped parsley, ginger, and vinaigrette and toss to combine.
Spread the avocado over the two crispbreads and top with the dressed salad. Serve and enjoy.