Peanut Butter & Fig Crispbreads

Peanut Butter & Fig Crispbreads

0 Reviews
From: EatingWell Magazine, September/October 2017

Eating fiber-rich rye crisps (or rye bread), such as Danish open-face smørrebrøds, at breakfast (instead of white bread) may help you feel satisfied longer and help keep blood sugar levels steady. This version is our take on a healthier PB&J.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 rye crispbreads
  • 2 tablespoons smooth natural peanut butter
  • 4 sliced dried figs
  • 2 teaspoons pepitas
  • 1 teaspoon coconut flakes

Preparation

  • Prep

  • Ready In

  1. Top each crispbread with 1 tablespoon peanut butter, half the fig slices, 1 teaspoon pepitas and ½ teaspoon coconut flakes.

Nutrition information

  • Serving size: 2 smørrebrød
  • Per serving: 407 calories; 20 g fat(4 g sat); 9 g fiber; 45 g carbohydrates; 11 g protein; 19 mcg folate; 0 mg cholesterol; 18 g sugars; 0 g added sugars; 4 IU vitamin A; 1 mg vitamin C; 64 mg calcium; 2 mg iron; 191 mg sodium; 345 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1½ fruit, 2 high fat protein, ½ fat

Reviews 0