Tomato & Red Pepper Bakes

Tomato & Red Pepper Bakes

We’ve selected our favourite veg and baked them with wholegrain wheat and rye flour to create a range of delicious crunchy crispbreads.

EACH Bake CONTAINS

  • Energy
    367 KJ /88 Kcal
  • Fat
    2.5g
  • Saturates
    0.3g
  • Sugars
    0.6g
  • Salt
    0.24%

Of an adults reference intake. 

Reference intake of an average adult (8400kJ / 2000kcal)

INGREDIENTS

Wholegrain Cereals (54%) (WHEAT Flour (WHEAT Flour, Flour Treatment Agent (Ascorbic Acid)), RYE Flour, RYE Flakes, WHEATFlakes), Corn Flour, WHEAT Flour, Rapeseed Oil, Diced Dried Tomato (5%), Pepper (2%) (Diced Pepper, Pepper Powder), Yeast, Gluten (from WHEAT), Flaxseed, Salt, EGG, Dried Basil, Herbs & Spices.

ALLERGIES

For allergens, including cereals containing gluten, see ingredients in bold.

MAY ALSO CONTAIN

Barley (Gluten), Spelt(Wheat)(Gluten), Milk, Sesame Seeds.

NUTRITIONAL INFORMATION

Typical Values Per 100g Per Portion
Energy (kJ) 1694 KJ 367 KJ
Energy (kcal) 403 kcal 88 kcal
Fat 11.5g 2.5g
of which Saturates 1.2g 0.3g
Carbohydrate 54.3g 11.8g
of which Sugars 2.8g 0.6g
Fibre 12.6g 2.7g
Protein 14.4g 3.1g
Salt 1.10g 0.24g

Per Serving = One Bake

Of an adults reference intake. 

Reference intake of an average adult (8400kJ / 2000kcal)

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