Original Toasted Wheat Germ | Kretschmer Wheat Germ
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Original Toasted Wheat Germ

Huevos Rancheros with Wheat Germ

Huevos Rancheros with Wheat Germ

Nutrition Facts

Serving Size: Two tortillas with eggs and sauce (280g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 200
  • % Daily Value
  • Total Fat 22g 34%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 10g
  • Cholesterol 385mg 128%
  • Sodium 520mg 22%
  • Potassium 460mg 13%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 4g 16%
  • Sugars 6g
  • Protein 20g
  • Vitamin A 30% Vitamin C 30%
  • Calcium 20% Iron 15%
  • Vitamin E 20% Thiamin 10%
  • Folate 25% Phosphorus 30%
  • Magnesium 10% Zinc 15%

Try this delicious dish for breakfast, lunch or dinner. It’s a well-balanced meal that gets a boost of nutrients with wheat germ. For quicker meal-time prep, make the salsa in advance so it’s ready to add to your warm corn tortilla and egg.

Serves 4

6 plum tomatoes, quartered

1 jalapeno pepper, seeded and quartered

1 clove garlic

1 cup sliced white onion

2 tablespoons olive oil, divided

1/2 teaspoon salt

1/4 teaspoon pepper or more to taste

2 teaspoons red wine vinegar

8 teaspoons Kretschmer Original Toasted Wheat Germ

1/2 cup shredded Monterey Jack cheese

8 corn tortillas

8 eggs

Hot sauce, to taste

8 teaspoons chopped fresh cilantro, for garnish

8 lime wedges, for garnish

Preheat oven to 450° F. In large bowl, combine tomatoes, jalapeno, garlic and onion. Stir in 1 tablespoon olive oil, salt and pepper. Transfer to foil-lined baking sheet and bake for 20 minutes until vegetables have softened.

Remove vegetables from oven and spoon into food processor; add red wine vinegar and process until smooth or desired consistency. Transfer to bowl and set aside until ready to use. (Note: Salsa can be made up to 2 days ahead and warmed before moving on to the next steps.)

Reduce oven temperature to 350° F. Wrap corn tortillas in foil and warm in oven for about 3 minutes. Once warm, remove foil and place tortillas in a single layer on two baking sheets. On each tortilla, spread about 3 tablespoons salsa and sprinkle 1 teaspoon wheat germ and 1 tablespoon cheese. Place in oven until eggs are ready.

In large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Depending on the size of your pan, crack in 2 to 4 eggs and cook for 1 to 2 minutes. Flip eggs and cook for an additional 1 to 2 minutes or until desired doneness. Remove eggs from heat. Take tortillas out of the oven and place an egg on top of each prepared tortilla. Repeat with remaining eggs. Serve immediately with hot sauce, cilantro and lime wedges.

Baked Ham with Wheat Germ Crust

Baked Ham with Wheat Germ Crust

Nutrition Facts

Serving Size: About 2 slices ham and 1 tablespoon sauce (166g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 330
Calories From Fat 120
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 110mg 37%
  • Sodium 460mg 19%
  • Potassium 520mg 15%
  • Total Carbohydrate 14g 5%
  • Dietary Fiber 0g 0%
  • Sugars 11g
  • Protein 35g
  • Vitamin A 4% Vitamin C 6%
  • Calcium 2% Iron 10%
  • Vitamin E 8% Thiamin 60%
  • Folate 10% Phosphorus 35%
  • Magnesium 10% Zinc 30%

Perfect for a special dinner or brunch, this freshly baked ham is full of flavor and less salty than a typical pre-seasoned ham from the grocery store. Serve it with Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ and use any leftovers for sandwiches.

Serves 16 to 20

Ham

8-pound fresh ham, excess fat trimmed

2 teaspoons kosher salt

2 teaspoons black pepper

5 fresh sage leaves

1/2 cup parsley (packed), large stems removed

2 cloves garlic, peeled

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons olive oil

Sauce

1 tablespoon olive oil

1 shallot, peeled and finely chopped

1 cup low-sodium chicken broth

1/2 cup apple cider

2/3 cup brown sugar

6 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons Kretschmer Original Toasted Wheat Germ


Take ham out of refrigerator and bring to room temperature. Preheat oven to 500° F. Line a large rimmed baking sheet with foil. Rub ham with salt and pepper. Place ham on prepared baking sheet and put in oven. Reduce oven temperature to 325° F and bake for 2 hours, basting with pan juices every 30 minutes.

While ham is roasting, place sage leaves, parsley and garlic into food processor and process until finely chopped. Transfer to a bowl and stir in wheat germ and olive oil.

After 2 hours, remove ham from oven and pat wheat germ and herb mixture on top of ham. Put ham back in oven and bake for an additional 30 to 45 minutes or until a meat thermometer registers 160° F. Remove from oven, cover with foil and let rest 15 minutes before slicing.

While ham is baking, prepare the sauce. In medium saucepan, heat olive oil until shimmering. Add shallot and saute for about 1 minute, until slightly softened. Whisk in chicken broth, apple cider, brown sugar, mustard and vinegar and bring to a boil. Continue to boil for 30 minutes, until sauce thickens and reduces to about 1 cup. Stir in wheat germ.

To serve, place sliced ham on plate and spoon sauce over.

Note: The sauce can easily be doubled. After adding broth, cider, brown sugar, mustard and vinegar, boil for 45 minutes until reduced to 2 cups. Stir in wheat germ.

Recipe Type: 

Chicken Sausage, Caramelized Onion and Roasted Red Pepper Focaccia with Wheat Germ Crust

Chicken Sausage, Caramelized Onion and Roasted Red Pepper Focaccia with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 slice (1/8 of pan) (199g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 400
Calories From Fat 130
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 20mg 7%
  • Sodium 630mg 26%
  • Potassium 170mg 5%
  • Total Carbohydrate 51g 17%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 15g
  • Vitamin A 8% Vitamin C 20%
  • Calcium 2% Iron 20%
  • Vitamin E 20% Thiamin 45%
  • Folate 40% Phosphorus 10%
  • Magnesium 10% Zinc 8%

Wheat germ focaccia out of the oven is absolutely delicious. You can switch up the toppings to incorporate your favorite vegetables or meats. Warm the leftovers up the next day for a midday snack.

Serves 8

1 3/4 cups warm water (105° F to 115° F)

2 teaspoons dry yeast

3 1/2 to 3 3/4 cups bread flour plus more for dusting dough

1/2 cup Kretschmer Original Toasted Wheat Germ

1 teaspoon salt

5 tablespoons plus 2 teaspoons olive oil, divided

2 small onions, peeled and sliced (about 2 cups)

1/2 pound lean chicken sausage, casings removed, cut into small pieces

1 cup jarred roasted red bell peppers, cut into strips

1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary

Freshly ground pepper, to taste

Place warm water in large bowl. Sprinkle in yeast and stir with fork. Let mixture stand until yeast dissolves, about 10 minutes. Stir in 1 tablespoon olive oil.

Add 3 cups flour, wheat germ and salt to yeast mixture and stir to blend (dough will be sticky). Once combined, turn dough onto a flat, floured surface and knead until smooth and elastic, adding 1 tablespoon of flour at a time if dough is sticky, about 10 minutes. Form dough into ball.

Grease separate large bowl with 2 teaspoons oil. Place dough into bowl, turning to coat. Cover with plastic wrap and let rise in warm, draft-free area until doubled in size, about 40 minutes. Punch down dough; knead back into a ball. Cover with plastic wrap and let rise again until doubled in size, about another 40 minutes.

While dough is rising the second time, heat 2 tablespoons oil in large skillet over high heat until shimmering. Reduce heat to medium, add onions and cook until softened and caramelized, about 10 minutes. Transfer onions to a bowl and set aside. Place skillet back onto the stove and add sausage, cooking over medium-high heat for 10 to 12 minutes or until meat is cooked, stirring often.

Preheat oven to 475° F. Coat 15 x 10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using your fingertips, press out dough to the edges pan. If dough is very sticky, dust your hands with flour to assist you. Evenly sprinkle onions, sausage, red peppers and chopped rosemary over dough, adding freshly ground pepper to taste. Set aside to allow dough to rise uncovered in warm area for 10 minutes.

Bake focaccia until brown and crusty, about 20 minutes. Remove from oven and brush with 1 tablespoon olive oil. Serve warm or at room temperature.

Recipe Type: 

Asparagus and Shallot Risotto with Wheat Germ

Asparagus and Shallot Risotto with Wheat Germ

Nutrition Facts

Serving Size: 1 cup (451g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 390
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 5mg 2%
  • Sodium 550mg 23%
  • Potassium 500mg 14%
  • Total Carbohydrate 61g 20%
  • Dietary Fiber 6g 24%
  • Sugars 8g
  • Protein 14g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 15% Iron 20%
  • Vitamin E 20% Thiamin 20%
  • Folate 30% Phosphorus 15%
  • Magnesium 10% Zinc 10%

Get a delicious taste of spring with fresh asparagus. We’ve stirred in wheat germ for additional fiber and nutrients. Although best served immediately, this dish is also great heated up the next day.

Serves 4

1 pound large asparagus, cut into 1-inch pieces

2 tablespoons olive oil, divided

Freshly ground black pepper, to taste

3 1/2 cups low-sodium vegetable broth

1 cup chopped shallots

2 teaspoons finely chopped garlic

1 cup arborio rice

1/2 teaspoon salt

2 tablespoons white wine

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 cup shredded Parmesan cheese

Preheat oven to 450° F. In large bowl, toss together asparagus, 1 tablespoon olive oil and pepper to taste. Transfer to baking sheet and roast 10 to 15 minutes, stirring after 10 minutes, until asparagus is softened and bright green. Remove from oven and set aside.

While asparagus is roasting, bring vegetable stock to boil in medium pot over medium-high heat. Once boiling, reduce heat to low and simmer stock uncovered.

In another medium pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add shallots and garlic and saute 3 to 5 minutes, being careful not to burn garlic, until shallots are translucent.

Add rice and saute 30 seconds. Add salt and 1/2 cup warm vegetable stock to pan and stir constantly until stock is completely absorbed. Repeat this process, adding 1/2 cup of stock each time until the rice is tender and all the stock has been absorbed, 15 to 20 minutes. (If broth is absorbing too quickly and rice is not becoming tender, reduce heat to low when adding broth.) Stir in wine with final addition of vegetable stock.

Once stock has been absorbed, gently stir in asparagus, wheat germ and Parmesan cheese. Serve immediately with more freshly ground black pepper.

Recipe Type: 

Thai Vegetable Curry with Wheat Germ

Thai Vegetable Curry with Wheat Germ

Nutrition Facts

Serving Size: 1 cup (389g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 190
Calories From Fat 80
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg 0%
  • Sodium 450mg 19%
  • Potassium 540mg 15%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 6g 24%
  • Sugars 12g
  • Protein 5g
  • Vitamin A 140% Vitamin C 110%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 10%
  • Folate 20% Phosphorus 10%
  • Magnesium 10% Zinc 8%

If you want to break out of your recipe routine, try this Asian-inspired coconut curry dish that’s filled with vegetables. To make it a complete meal, serve with some grilled tofu, shrimp or chicken over rice.

Serves 4

1 tablespoon vegetable oil

1 tablespoon red curry paste

1 fresh or dried Thai red chili pepper (optional)

3 green onions, finely chopped

1-inch piece ginger, peeled and minced

2 cloves garlic, minced

1 cup thinly sliced carrots

1 medium red bell pepper, thinly sliced

3 small eggplants cut into 1-inch cubes (about 4 cups)

2 tablespoons minced lemongrass

1 cup light coconut milk

1 cup low-sodium vegetable broth

5 basil leaves, thinly sliced

2 tablespoons fish sauce

4 teaspoons brown sugar

3 teaspoons lime juice

2 cups fresh baby spinach

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 cup finely chopped cilantro, plus more for garnish

1/4 cup chopped peanuts, for garnish

Lime wedges, to serve with curry

In heavy-bottomed 10-inch skillet, heat vegetable oil over medium heat until shimmering. Add red curry paste and chili pepper and stir until fragrant, about 1 minute. Add green onions, ginger and garlic and cook until softened, stirring occasionally to prevent burning, 2 to 3 minutes.

Add carrots, red bell pepper, eggplant and lemongrass and cook until slightly softened, 8 to 10 minutes. Pour in coconut milk and vegetable broth and bring to a simmer. Add basil, cover and simmer for about 10 minutes on medium heat, or until eggplant is soft and translucent.

While curry cooks, combine fish sauce, brown sugar and lime juice in small bowl.

Stir spinach into curry and cook until wilted. Add fish sauce mixture and wheat germ to skillet and stir to combine. Remove from heat and stir in cilantro. Serve over rice and garnish with cilantro, chopped peanuts and lime wedges.

Recipe Type: 

Onion Soup with Gruyere Toasts and Wheat Germ

Onion Soup with Gruyere Toasts and Wheat Germ

Nutrition Facts

Serving Size: About 1 cup soup (462g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 420
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 30mg 10%
  • Sodium 650mg 27%
  • Potassium 520mg 15%
  • Total Carbohydrate 53g 18%
  • Dietary Fiber 6g 24%
  • Sugars 9g
  • Protein 20g
  • Vitamin A 6% Vitamin C 25%
  • Calcium 30% Iron 20%
  • Vitamin E 10% Thiamin 15%
  • Folate 20% Phosphorus 30%
  • Magnesium 10% Zinc 15%

Homemade onion soup is especially delicious on a cold winter's night. Serve it as a dinner party first course or with a mixed green salad for a weeknight light supper.

Serves 5

1 tablespoon unsalted butter

1 tablespoon olive oil

1 pound yellow onion, peeled, halved and thinly sliced lengthwise (2 to 3 medium)

1 pound sweet onion, peeled, halved and thinly sliced lengthwise (2 to 3 medium)

4 sprigs fresh thyme

3 tablespoons medium sherry

4 cups reduced-sodium beef broth

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup Kretschmer Original Toasted Wheat Germ, divided

8 (1/2-inch-thick) diagonal baguette slices

4 ounces Gruyere, Comte or Emmental cheese, thinly sliced

Special equipment: 4 (8- to 10-ounce) flameproof soup crocks or ramekins


Melt butter and olive oil in a 4-quart heavy stock pot over medium heat. Add onions and thyme and cook, stirring occasionally, until onions are very soft and deep golden brown, about 45 minutes.

Stir in sherry, beef broth, salt and pepper. Bring to a boil, then lower heat and simmer uncovered, stirring occasionally, 30 minutes.

While soup simmers, move oven rack to middle position and preheat oven to 350° F. On large baking sheet, arrange bread in a single layer and toast, turning once, until completely dry and golden, 8 to 10 minutes.

Remove bread from oven and preheat broiler. Place crocks or ramekins in a shallow baking pan. Discard thyme stems from soup, stir in wheat germ and ladle soup into crocks. Place 2 pieces of toasted bread on soup in each bowl and evenly sprinkle Gruyere over toast.

Transfer baking dish with crocks to oven and broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Serve immediately.

Note: You can prepare soup ahead of time, up until after thyme is removed. When ready to serve, remove from refrigerator, reheat soup until piping hot, stir in wheat germ and proceed with remaining directions.

Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Nutrition Facts

Serving Size: 1 cup grits and 1 egg (375g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 320
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 5g 25%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 220mg 73%
  • Sodium 530mg 22%
  • Potassium 290mg 8%
  • Total Carbohydrate 34g 11%
  • Dietary Fiber 2g 8%
  • Sugars 1g
  • Protein 20g
  • Vitamin A 10% Vitamin C 0%
  • Calcium 15% Iron 10%
  • Vitamin E 15% Thiamin 6%
  • Folate 15% Phosphorus 20%
  • Magnesium 8% Zinc 10%

For a Southern classic with a twist, we’ve added some wheat germ to this hearty dish. Serve these grits with a mixed green salad or fruit salad for a delicious brunch, lunch or even dinner.

Serves 4

4 cups water plus additional for poaching eggs

1 cup 5-minute or quick stone-ground yellow grits

4 ounces Canadian bacon, preferably uncured

1/2 cup grated sharp cheddar cheese

4 eggs

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

In medium saucepan, bring 4 cups water to a boil. Gradually whisk in grits. Cover and cook over low heat, whisking often, until grits are thick and just tender, about 5 minutes.

While grits are cooking, heat the Canadian bacon in a medium skillet over medium-high heat until lightly browned. Remove from pan and dice. Stir bacon into the finished grits along with wheat germ and cheddar cheese. Set aside, covering the pot to keep warm.

To poach eggs, fill large skillet halfway with water and bring water to a boil. Crack 4 eggs into small individual bowls. Reduce heat to medium low and slowly slide each egg into the skillet, keeping the eggs from touching each other. Cover and cook eggs approximately 3 minutes or until desired yolk consistency. Remove from pot with a slotted spoon and place on large flat plate.

To serve, scoop a generous 1 cup of grits into each of four bowls, top with a poached egg and a pinch of salt if desired. Serve immediately.

Recipe Type: 

Chocolate Truffle Pie with Wheat Germ Crust

Chocolate Truffle Pie with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 piece (84g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 360
Calories From Fat 260
  • % Daily Value
  • Total Fat 30g 46%
  • Saturated Fat 18g 90%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 60mg 20%
  • Sodium 35mg 1%
  • Potassium 105mg 3%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 4g 16%
  • Sugars 14g
  • Protein 5g
  • Vitamin A 15% Vitamin C 0%
  • Calcium 2% Iron 10%
  • Vitamin E 8% Thiamin 6%
  • Folate 8% Phosphorus 6%
  • Magnesium 6% Zinc 4%

One bite of this silky, rich pie and you will be in pure bliss. With wheat germ and a few other simple ingredients, you can have this indulgent dessert ready in just a few short hours. Your guests will surely be impressed!

Serves 12

Crust

1/2 cup plus 2 tablespoons all-purpose flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 cup plus 2 tablespoons unsweetened cocoa powder, divided

6 tablespoons sugar

1/8 teaspoon salt

1/2 cup (1 stick) frozen unsalted butter

Filling

10 ounces bittersweet chocolate, finely chopped

1 1/2 cups heavy cream

1-2 tablespoons framboise (optional)


Directions:

Preheat oven to 350° F.

To make crust, in large bowl whisk together flour, wheat germ, 1/4 cup cocoa, sugar and salt. Using the large holes of a box grater, grate butter into dry ingredients. Blend using the tips of your fingers until mixture resembles coarse meal. Transfer to 9-inch tart pan and using the heel of your hand, evenly pat the mixture into the bottom and up the sides of pan, making sure all of the scalloped edges are filled. Place in freezer for 10 minutes.

Remove crust from freezer and bake 15 minutes or until it is baked but a little soft. Transfer to wire rack to cool completely.

While crust cools, prepare filling. Place chocolate in large bowl. In small saucepan, bring cream to a simmer over medium heat. Remove cream from heat and pour over chocolate. Let stand about 1 minute. Add framboise if using and gently stir with a wooden spoon until chocolate is completely melted.

Pour chocolate mixture into cooled tart shell, using a small off-set spatula to level out the chocolate filling if needed. Refrigerate 3 to 4 hours or until set.

Center a stencil or doily over well-chilled tart. Using a fine mesh strainer, sift remaining 2 tablespoons cocoa over the stencil. Carefully remove the stencil and serve or refrigerate until ready to eat. Store leftovers in the refrigerator.

Recipe Type: 

Maryland-Style Wheat Germ Crab Cakes

Maryland-Style Wheat Germ Crab Cakes

Nutrition Facts

Serving Size: 1 crab cake (115g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 200
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 4g
  • Cholesterol 90mg 30%
  • Sodium 370mg 15%
  • Potassium 110mg 3%
  • Total Carbohydrate 10g 3%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 16g
  • Vitamin A 6% Vitamin C 10%
  • Calcium 6% Iron 6%
  • Vitamin E 15% Thiamin 4%
  • Folate 10% Phosphorus 6%
  • Magnesium 4% Zinc 6%

Nothing beats a crab cake full of lump crabmeat. Enjoy this traditional dish over a bed of fresh greens.

Serves 4 as an appetizer or light meal

2 tablespoons chopped fresh parsley

1/2 teaspoon chopped garlic

3 tablespoons Kretschmer Original Toasted Wheat Germ, divided

6 tablespoons panko crumbs

8 ounces fresh crabmeat

2 tablespoons light mayonnaise

1 large green onion, chopped

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

3/8 teaspoon Old Bay seasoning

1 egg, lightly beaten

2 tablespoons vegetable oil

Lemon wedges, for serving

Fresh pepper, for serving

In small bowl, mix together parsley, garlic, 2 tablespoons wheat germ and panko.

In large bowl, mix together crab meat, mayonnaise, green onion, lemon juice, Dijon mustard, remaining 1 tablespoon wheat germ, Old Bay seasoning and egg. Form mixture into 4 equal-size patties; dip each patty into wheat germ and herb mixture, coating completely. Place crab cakes on a plate and refrigerate for 15 minutes.

In large skillet, heat oil until shimmering. Place crab cakes in pan and cook for 7 to 8 minutes on each side or until crab cakes are lightly brown and slightly firm to touch.

Recipe Type: 

Banana Bread with Wheat Germ

Banana Bread with Wheat Germ

Nutrition Facts

Serving Size: 1 slice (68g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 180
Calories From Fat 50
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 0.5g 3%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 15mg 5%
  • Sodium 170mg 7%
  • Potassium 0mg 0%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 2g 8%
  • Sugars 16g
  • Protein 3g
  • Vitamin A 0% Vitamin C 4%
  • Calcium 2% Iron 4%
  • Vitamin E 10% Thiamin 25%
  • Folate 8% Phosphorus 6%
  • Magnesium 6% Zinc 4%

You’ll never believe this banana bread is made with 100 percent whole wheat flour. It’s light, delicious and doesn’t taste “too healthy.” Enjoy it warm out of the oven with a cup of coffee or tea, or save it for later as an after-dinner treat or snack for the kids’ lunches.

Serves 12

1 1/2 cups whole wheat pastry flour

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

3/4 cup sugar

1 teaspoon baking soda

1 1/2 cups mashed bananas (about 3 to 4 small)

1/4 cup canola or vegetable oil

1/4 cup low-fat buttermilk

1 egg

1 teaspoon vanilla extract

Preheat oven to 350° F. Grease bottom of 9 x 4-inch loaf pan. In large bowl, whisk together flour, wheat germ, salt, sugar and baking soda. In separate bowl, whisk together mashed banana, oil, buttermilk, egg and vanilla.

Make a well in the center of flour mixture. Pour banana mixture into flour mixture and gently fold just until combined, about 15 to 18 strokes. Be careful not to over mix.

Pour batter into prepared pan. Bake in preheated oven for 55 to 60 minutes or until a cake tester or toothpick inserted into the center comes out clean. Set aside to cool on wire rack for 10 minutes. Remove bread from pan, inverting onto rack to cool completely, or slice and serve warm.

To store, wrap cooled bread tightly in plastic wrap or aluminum foil and leave at room temperature for up to 2 days or store in the refrigerator for up to 5 days.

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