Yogurt and Banana Wasa with Peanut Butter Crumble

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
FOR THE PEANUT BUTTER CRUMBLE:
½ CUP SALTED PEANUT BUTTER POWDER
2 TABLESPOONS PACKED BROWN SUGAR
2 TABLESPOONS MELTED COCONUT OIL
FOR THE YOGURT:
1 CUP LOW FAT PLAIN GREEK YOGURT
1 TABLESPOON HONEY
FOR SERVING:
8 GLUTEN FREE ORIGINAL WASAⓇ
2 FIRM-RIPE BANANAS, CUT ON THE DIAGONAL
ONE 3.5OZ BAR DARK CHOCOLATE, CHOPPED
How to:
1.
Preheat oven to 350℉. Line a sheet pan with parchment paper.
2.
In a small bowl stir together peanut butter powder and brown sugar. Add coconut oil 1 teaspoon at a time until the mixture looks like wet sand and holds together when squeezed. You may not use all the coconut oil.
3.
Scatter mixture on the prepared pan. Bake until browned, about 10 minutes. Let cool completely.
4.
In a small bowl stir together yogurt and honey.
5.
To serve, spread each Wasa with 2 tablespoons yogurt. Top with a few banana slices, then sprinkle with peanut butter crumble and chocolate.
*Leftover peanut butter crumble can be stored in an airtight container at room
temperature for up to 2 weeks.