Friday 22 April 2011

Seasonal toppings for Ryvita Crispbread from Valentine Warner

The magazines all seem to be full of "bikini diets" and "lose weight in time for summer"-type articles at the moment so I thought I'd jump on the bandwagon and post these innovative recipes using Ryvita. I have to say, my current healthy snack of choice is a slice of Ryvita Fruit Crunch - it's sweet enough to calm my sugar cravings but is still light on calories, although once the Easter Bunny has been, I'm not sure how long my willpower will last ! Enjoy !


As the days become warmer, and the evenings longer and lighter, healthier meals and snacks embracing seasonal ingredients will be back on the menu. With this in mind, Ryvita asked Valentine Warner, author of What to Eat Now to create his ultimate seasonal toppings for a variety of Ryvita Crispbreads.

Valentine Warner comments, ‘Ryvita has been a store cupboard staple since my youth, and the endless flavour combinations and topping ideas continue to inspire me. My new Ryvita toppings are inspired by fantastic seasonal ingredients, which, I think compliment the chosen Ryvita Crispbread variants exceptionally – enjoy!’

Ryvita offers a gastronomic, guilt-free indulgence that’s made with rye for natural wholegrain goodness. Sociable, satisfying and sophisticated, Ryvita is a must-have for Spring and Summer entertaining. With a selection of different Ryvita Crispbreads, including Cracked Black Pepper, Sweet Onion, Original, Dark Rye, Sesame, Multigrain, Sunflower Seeds & Oats, Pumpkin Seeds & Oats and Fruit Crunch, there is something for both sweet and savoury palettes.


Original Ryvita Crispbread with new potato and broad bean salad
Serves 4


4 Ryvita Original Crispbread
75g small new potatoes, washed
50 g fresh young broad beans, podded
4 quails eggs, (optional)
2 small spring onions, cleaned and sliced medium fine, diagonally
1 clove good garlic, very finely chopped
2 ½ tbs extra virgin olive oil
Zest of ¼ a lemon, finely grated
2- 3tsp fresh lemon juice
4 salted brown anchovy fillets from oil, very finely chopped
Black pepper
A few leaves of fresh mint, torn small


In a very small pan cover the quails eggs in cold water and bring to the boil. Once boiling leave them there for 30 seconds before taking the pan from the hob and allowing them to cool in the water. In another pan cover the potatoes in cold water and bring them to the boil. Cook them for 8-10minutes or until tender. Remove from the pan with a slotted spoon and then drop in the beans. Cook them no longer than three minutes. Drain the beans and refresh in cold water before draining again. Peel the shells from the beans to reveal their bright colour and drop them in a mixing bowl. If you cannot be bothered to peel them this is ok!

Add the finely sliced potatoes, spring onions, anchovy and garlic. Peel the eggs and roughly chop them before adding to the bowl. Pour over the olive oil, lemon juice and zest followed by a grind of black pepper. Very gently toss everything together taking care not to over mix it all. Taste the seasoning. The anchovy should salt the salad nicely but you may still want to add salt. Divide the salad over the crispbread and scatter over a little torn fresh mint.


Ryvita Cracked Black Pepper Crispbread with steak tartare
Serves 4

4 Ryvita Cracked Black Pepper Crispbread
100g fillet steak
2 tsp baby capers, rinsed and drained
1tbs chives, very finely chopped (mosquitos bracelets)
1 ½ tsp tomato ketchup
Good dash of Worcester sauce
½ tsp Dijon mustard
½ tsp red wine vinegar
¼ tsp flaked sea salt
1-2 tbsp extra virgin olive oil


Chop the fillet steak very finely with a knife. Do not chop it in a blender as the meat will be made too smooth. Put the minced beef in a bowl then add all the remaining ingredients and mix together well with a fork. Taste the mix and adjust the seasoning with a little more salt or a drop of vinegar should you so wish. Divide in four and neatly and evenly press over the crispbread. Serve immediately.


Ryvita Sunflower Seed and Oat Crispbread Crumble
Serves 4

4 Ryvita Sunflower Seeds & Oats Crispbread
2 small coxes apples, peeled cored and roughly chopped small
3 tbs dark runny honey
1tbs lemon juice
3tbs sultanas
1 small thumb ginger, finely chopped
5 tbs water
6 tbs clotted cream
6 dates, stoned and roughly chopped
8 walnuts (optional), roughly chopped
Small amount of orange zest, finely grated

Put the apples in a small pan with the water, honey, ginger, lemon juice and sultanas. Bring to a simmer and cook the apples for about 12 minutes until any obvious watery element has evaporated and the apples are stewed and tender. Add a splash of extra water while cooking if needs be. Allow the apple mixture to cool. Chop the dates and the walnuts roughly. When the apple is still faintly warm spread one tablespoon and a half of clotted cream on each crispbread. Cover with a layer of the apple mixture, then scatter over a few pieces of date and walnut, and a few flecks of orange rind.

For more delicious lunch and snack ideas, visit

The Ryvita range now includes:

Ryvita Crackerbread: Original and Wholegrain (RRP 98p)

Ryvita Thins: Multi-Seed, Sweet Chilli and Cracked Black Pepper (RRP £1.89)

Ryvita Flavoured Crispbread: Cracked Black Pepper and Sweet Onion (RRP £1.45)

Ryvita Fruit Crunch (RRP £1.45)

Ryvita Crispbread: Original, Dark Rye (RRP 88p) Sesame, Multi-Grain (RRP £1.15)

Ryvita Whole Seed Topped Crispbread: Sunflower Seeds & Oats and Pumpkin Seeds & Oats (RRP £1.45)

Ryvita Minis: Salt & Vinegar, Mature Cheddar & Onion, Sweet Chilli and Cream Cheese & Chive (RRP 48p or £1.89 for a six pack multipack)

Other blogposts you may be interested in :


  1. Ryvita crispbread is my favourite :)

  2. I eat Ryvita Crispbread every day on breakfast
    It contains a lot of fibre


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