Seasonal Persimmon Recipe with Wasa Rosemary Flatbreads

Oven baked for a light, delicate crunch with hints of rosemary and a sprinkle of sea salt, Rosemary & Sea Salt Thins packs 9 grams of whole grains in just 70 calories per serving making it equally delicious and nutritious. Enjoy this on-the-go snack solo or with your favorite toppings.
Made with:
Rosemary & Sea Salt

Ingredients
8 WASA® ROSEMARY & SEA SALT CRISPBREADS
½ CUP PLAIN GREEK YOGURT
1 TABLESPOON MAPLE SYRUP
¼ TEASPOON GROUND GINGER
1 FUYU PERSIMMON, THINLY SLICED QUARTERS
1 TABLESPOON COCONUT OIL, MELTED
1 TEASPOON GROUND CINNAMON
¼ CUP ALMONDS, CHOPPED
SEA SALT
How to:
1.
Preheat the oven to 350 F. Place the persimmon slices on a lined baking sheet and coat both sides with the coconut oil using a pastry brush. Sprinkle the cinnamon on top of all slices before putting in the oven. Cover with aluminum foil and bake for around 20 minutes until juicy and softened.
2.
While the persimmons are baking, add the Greek yogurt, maple syrup and ginger to a small bowl and mix thoroughly.
3.
To serve, add a layer of the yogurt mixture to each Wasa Rosemary & Sea Salt crispbread before adding slices of the baked persimmon and finishing by adding chopped almonds and a sprinkle of sea salt.