Cinnamon Roll Crispbread
Enjoy the great taste and perfect crunch of Wasa crispbread, now gluten free! Our gluten free crackers contain no lactose ingredients, 50 calories per slice, and are Non-GMO Project verified. Layer on your favorite healthy toppings for a smart and satisfying snack.
Made with:
Gluten Free Original
Ingredients
6 WASA GLUTEN FREE CRISPBREADS
8 TABLESPOONS BUTTER, DIVIDED
1/4 CUP SUGAR
1 TABLESPOON + 2 TEASPOONS CINNAMON, DIVIDED
1 CUP WHOLE FAT PLAIN GREEK YOGURT
1/2 CUP + 3 TABLESPOONS HEAVY WHIPPING CREAM, DIVIDED
2 TABLESPOONS MAPLE SYRUP
1 TEASPOON VANILLA
1/2 CUP BROWN SUGAR
PINCH OF SALT
How to:
1.
Make cinnamon sugar crispbreads: Preheat oven to broil. Line up crispbreads in a single layer on a greased baking sheet. Melt 4 tablespoons of butter in a heat-proof bowl in the microwave and brush some over the top of each crispbread. Mix sugar and 1 tablespoon of cinnamon together in a small bowl and sprinkle liberally over the top of each crispbread. Transfer pan to the oven and broil for 30 seconds to 1 minute, keep a close eye on your crispbreads (they can go from perfectly golden to burnt very quickly!). Remove from oven and set aside to cool.
2.
Make whipped cinnamon roll yogurt spread: In a large bowl, mix yogurt, maple syrup, vanilla, 1 teaspoon of cinnamon and 1/2 cup of heavy whipping cream together in a large bowl using a stand or hand mixer. Mix until medium/semi-stiff peaks form (about 5 minutes).
3.
Make caramel cinnamon sauce: In a medium-sized saucepan, melt 4 tablespoons of butter over medium-high heat. Once butter is melted, add brown sugar, 1 teaspoon of cinnamon, 3 tablespoons of heavy cream and a pinch of salt and whisk until smooth. Bring to a boil and continue boiling for about three more minutes, stirring frequently until thick and spreadable.
4.
To serve: Spread a dollop of the whipped cinnamon roll yogurt over the top of each crispbread and drizzle with caramel cinnamon sauce in pretty, cinnamon roll-inspired swirls.
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