With 60% less carbs per serve* than most bread, you can load them up with all the toppings you love. Arnott’s Cruskits are ideal for creating delicious, light lunches.
Last month, we asked readers to send in their favourite Cruskits topping ideas. After a fantastic response, here’s a selection of our favourites.
*Two slices of bread compared with two Cruskits
Cruskits ahoy!
Ingredients: Avocado (guacamole style), sun-dried tomato, tuna and rocket.
This is so filling and yummy. Mash up avocado in a small bowl so it resembles a chunky dip, lay this down as your base, then take some sliced sun-dried tomatoes and place on top. Grab a tin of flaky tuna, drain out any excess oil or water, then spread this on top and finish with a layer of crisp rocket lettuce.
Protein power!
Ingredients: Egg and mayo.
I like good ol’ mashed up egg with a little mayo and cracked black pepper – it’s a household favourite. To make: hard boil a couple of eggs, cool, then mash them until you get a chunky consistency. Gently mix in enough mayonnaise to keep the ratio as slightly more egg than mayonnaise. Add cracked pepper and salt to taste then spread the entire mixture onto the Cruskit. Garnish with small bits of parsley.
Clever Kiwi sushi
Ingredients: Crème fraîche, smoked salmon and avocado.
I love sushi but I try not to eat it all the time because there is quite a lot of rice in each piece. So, my ultimate topping would be a take on sushi. Spread a generous base of crème fraîche, top with slices of smoked salmon and fresh avocado. Then add a dash of light soy sauce and top with pickled ginger. Delicious!
In a pickle
Ingredients: Cottage cheese with chives, gherkin and tomato.
This is for those times when you are craving something sweet but still want to be good. Chop up some chives into small pieces and mix into a dollop of cottage cheese. Spread the mixture onto the base, stack some sliced gherkin and sliced tomato on top and finish with ground rock salt and pepper!
What a sweetie!
Ingredients: Peanut butter and banana with honey.
Nothing beats a thick layer of peanut butter topped with sliced banana. To finish, drizzle honey on top. The ultimate protein and potassium power snack that tastes like dessert! If you haven’t tried it, you haven’t lived.
Nuts about beetroot
Ingredients: Goat’s cheese, chopped walnuts, beetroot and rocket leaves.
Mix some goat’s cheese with a little milk and chopped chives. Season with sea salt and cracked pepper. Top with sliced beetroot, rocket leaves and a sprinkle of chopped walnuts.
Kiwi classic
Ingredients: Lamb, hummus, feta and spinach.
I love having last night’s lamb roast for lunch the next day. Start by spreading a generous layer of sun-dried tomato hummus onto the Cruskit. Take some fresh baby spinach leaves and place them on top of the hummus. Now layer slices of feta alternating with slices of roast lamb. Add a dash of mint sauce and crack some salt and pepper to top it all off! So delicious!
Decadent and delightful
Ingredients: Crème fraîche, medjool dates and honeycomb.
Take a dollop of crème fraîche, mascarpone or cream cheese as your base, add some sliced medjool dates (don’t forget to remove the pip) and then finish with a big, chunky slice of pure honeycomb on top!
‘C’ what I just made…
Ingredients: Chicken, cheese and cranberry.
All the tastiest ‘C’ foods (including Cruskits!) in one meal. Layer some shredded chicken pieces on the base of the Cruskit, add a generous amount of cheese (cheese flavour to suit your taste buds, we’ve used Edam here) and finish off with some dollops of cranberry jam … simple and scrummy.
Fresh and Fast
Ingredients: Avocado and tomato.
My favourite topping has to be the classic avocado and tomato. Cut an avocado into slivers and place on the Cruskit. Slice the tomato and place on top, finish with a sprinkle of rock salt and cracked pepper. Amazing every time!
