5 ways to whip up delicious eats with Wasa

Whether you’re looking for a smart lunch or a savory midnight snack, Wasa is a great place to start. These crispbreads provide the perfect base for almost any topping from fruit to eggs to veggies and more. Made with just a few pure, simple ingredients, these delicious crackers come in 10 tasty varieties including Multi-Grain, Sourdough, Gluten Free Sesame & Sea Salt and Light Rye are made without hydrogenated oils or high fructose corn syrup, too. We love them for all the meals and all the days in all the ways! Here are some of our favorites:

Blueberry Banana Sandwich

Ingredients

* 2 slices of Surdeg flerkorn or Havre

* Cream cheese as spread

* Bananas

* Blueberries

* Hazelnuts

* Chia seeds

Directions

1. Spread cream cheese on the crispbread. 
2. Pick 2 slices of Surdeg flerkorn or Havre. 
3. Top with slices of banana and blueberries. 
4. Add some chopped hazelnuts and chia seeds for a delightful crunch.

Avocado & Egg Sandwich

Ingredients

* 2 slices of Wasa Rågi or other rye crisp bread

* 1 avocado

* 1 egg (we love Pete and Gerry's Organic and Nellie's Free Range)

* Cress or other herbs

* Sea salt or black pepper

Directions 1. Mash half an avocado. 2. Boil an egg and slice it. 3. Top with cress or other herbs. 4. Sprinkle some sea salt & black pepper.

Vegan Pesto Kale Spread

Ingredients

* 3/4 cup kale

* 3/4 cup fresh basil

* 1/2 cup pine nuts

* 1/4 cup virgin olive oil

* 1 clove of garlic

* 2 tablespoons nutritional yeast (optional)

* 2 tablespoons lemon juice

* 1 teaspoon salt

* Optional toppings: 1 avocado, Sprouts, Cracked pepper

Directions

1. Rinse the kale and basil and remove the stems. 
2. Put all the ingredients in a blender. 
3. Blend on high speed until smooth. 
4. Store in the refrigerator in an airtight container for up to four days. 
5. Use it as a sandwich base on a Wasa Delicate thin with sliced avocado and sprouts on top.

Beet Root Spread

Ingredients

* 1 package of organic cooked Love Beets

* 2 cans cannellini beans (or white beans), rinsed and drained

* 2 small cloves of garlic (grated and chopped)

* 2 teaspoon Wholesome agave syrup

* 1 tablespoon lemon juice

* 1/4 cup  water

* Salt to taste

* Optional toppings: A handful of pumpkin seeds, Sea salt

Directions

1. Chop beets in big chunks then add to a food processor.
2. Add the rest of the ingredients to the food processor.
3. Blend until completely smooth (scrape down the sides if needed).

Tomato Peach Burrata Crispbreads

Ingredients

• 1 large ripe heirloom tomatoes, cut into ½” wedges
• 1 ripe peaches, pitted and cut into ½” slices
• 1 large balls burrata cheese, torn into bite-sized pieces
• Fresh basil leaves
• 4 Wasa Gluten-Free Sesame & Sea Salt Crispbreads
• Extra-virgin olive oil
• Flaky sea salt
• Freshly cracked black pepper

Directions

1. In a medium bowl gently toss together tomatoes, peaches, burrata, and basil. 
2. Top crispbreads with tomato-peach mixture. 
3. Drizzle with olive oil and sprinkle with salt and pepper.