Honey Crunch Wheat Germ | Kretschmer Wheat Germ
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Honey Crunch Wheat Germ

Frozen Graham Cracker Sandwich Treats with Wheat Germ

Frozen Graham Cracker Sandwich Treats with Wheat Germ

Nutrition Facts

Serving Size: 1 sandwich (137g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 290
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 170mg 7%
  • Potassium 260mg 7%
  • Total Carbohydrate 45g 15%
  • Dietary Fiber 2g 8%
  • Sugars 29g
  • Protein 6g
  • Vitamin A 6% Vitamin C 2%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 15% Phosphorus 20%
  • Magnesium 10% Zinc 8%

For a cool dessert your whole family will enjoy, fill these honey graham crackers with your favorite frozen yogurt or ice cream. Make these ahead of time or as you need them, and get your kids to help. Bake an extra batch of the graham crackers—they’re also perfect for s’mores.

Serves 8

2 tablespoons unsalted butter, softened

2 tablespoons vegetable oil

3 tablespoons sugar

3 tablespoons honey

1 teaspoon vanilla extract

1/2 cup whole wheat flour

1/2 cup all-purpose flour plus additional for rolling out dough

1/2 cup Kretschmer Honey Crunch Wheat Germ

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup low-fat milk

4 cups low-fat vanilla frozen yogurt

Place two racks in middle of oven and preheat oven to 350° F. Line two cookie sheets with parchment. In medium bowl, cream together butter, oil and sugar. Stir in honey and vanilla extract.

In separate bowl, whisk together both flours, wheat germ, baking soda, baking powder and salt. Beat flour mixture into the creamed mixture, alternating with the milk. Gather dough into a ball and wrap in plastic wrap. Refrigerate 20 minutes.

On a floured surface, roll dough to a 12 x 12-inch square. Using a pizza cutter or knife, cut dough into sixteen 3 x 3-inch squares. Lift each square individually with a spatula and place on prepared cookie sheet. Poke three rows of holes into each dough square using a fork.

Bake 15 to 18 minutes, rotating sheets halfway through baking time, until graham crackers are crisp and lightly browned. Remove parchment with crackers from baking sheet and cool 4 to 5 minutes; move to a wire rack and cool completely.

Spread 1/2 cup frozen yogurt on one graham cracker and top with another cracker. Repeat to make eight sandwiches. Serve immediately or wrap treats individually in plastic wrap and freeze until ready to serve.

Optional: For a fun and festive treat, dip the frozen yogurt sides of the sandwiches in chocolate chips, sprinkles or Homemade Granola with Wheat Germ.

Recipe Type: 

Carrot Cake with Honey Crunch Wheat Germ

Carrot Cake with Honey Crunch Wheat Germ

Nutrition Facts

Serving Size: 1 slice (94g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 300
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 3.5g
  • Cholesterol 55mg 18%
  • Sodium 210mg 9%
  • Potassium 170mg 5%
  • Total Carbohydrate 39g 13%
  • Dietary Fiber 1g 4%
  • Sugars 27g
  • Protein 4g
  • Vitamin A 60% Vitamin C 6%
  • Calcium 8% Iron 8%
  • Vitamin E 15% Thiamin 10%
  • Folate 15% Phosphorus 10%
  • Magnesium 4% Zinc 6%

Whip up this classic dessert in just one bowl. We’ve added wheat germ for a nutty flavor and extra nutrients. Serve this luscious cake without icing or, for a bit of decadence, top with cream cheese icing and an additional sprinkle of wheat germ.

Serves 16

Cake

3/4 cup vegetable oil, plus 2 teaspoons for greasing pan

1 cup light brown sugar

4 large eggs

2 cups coarsely grated carrots (about 5 to 6 medium)

Zest and juice of 1 orange (about 1 tablespoon zest and 1/3 cup juice)

1 1/2 cups all-purpose flour

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt


Icing

2 ounces Neufchâtel cheese (reduced-fat cream cheese), room temperature

2 tablespoons unsalted butter, room temperature

1 1/4 cups confectioners’ sugar

1/4 teaspoon vanilla extract

2 teaspoons Kretschmer Honey Crunch Wheat Germ


Preheat oven to 350° F. To make cake, grease 9-inch round pan with about 2 teaspoons vegetable oil. Trace and cut a piece of parchment paper to fit cake pan bottom and place into pan.

In large bowl, whisk together oil, brown sugar, eggs, carrots, orange zest and juice until well combined. Add remaining ingredients and use a rubber spatula to gently fold together until combined. Pour into prepared pan and bake 45 to 50 minutes or until toothpick inserted into cake comes out clean. Remove from oven and place on wire rack. Allow the cake to cool in the pan for 10 minutes before turning it out onto the wire rack to finish cooling before frosting.

While cake cools, prepare the frosting. Using a hand-held or standing mixer fitted with a paddle attachment, cream together Neufchâtel cheese and butter on medium speed until light and fluffy. Add confectioners’ sugar and vanilla and continue to blend until light and fluffy.

To frost cake, place cake on serving plate. Place generous dollop of frosting onto center of cake and using a small off-set spatula, evenly spread frosting to edges and sides of cake, covering completely. Finish off with a sprinkle of wheat germ.

Recipe Type: 

Warm Cabbage, Apple and Wheat Germ Salad

Warm Cabbage, Apple and Wheat Germ Salad

Nutrition Facts

Serving Size: 1 cup (273g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 270
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 0.5g 3%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg 0%
  • Sodium 270mg 11%
  • Potassium 550mg 16%
  • Total Carbohydrate 41g 14%
  • Dietary Fiber 7g 28%
  • Sugars 27g
  • Protein 6g
  • Vitamin A 90% Vitamin C 60%
  • Calcium 6% Iron 10%
  • Vitamin E 15% Thiamin 10%
  • Folate 20% Phosphorus 15%
  • Magnesium 15% Zinc 8%

Try this fresh take on salad that’s especially welcome when there’s a chill in the air. This sweet and savory side dish pairs well with many pork main courses.

Serves 5

1 tablespoon vegetable oil

1 small yellow onion, peeled and sliced

1/2 small head of cabbage, shredded (about 4 cups)

2 medium Granny Smith apples, sliced into 1/2-inch sticks, about 3 3/4 cups

1 cup shredded carrots

1/2 cup golden raisins

1 cup apple cider

1/2 cup chopped walnuts

1/4 cup Kretschmer Honey Crunch Wheat Germ

1 1/2 teaspoons lemon zest

2 tablespoons lemon juice

1/2 teaspoon salt

In heavy-bottomed 10-inch skillet, heat oil until shimmering. Add onions and saute over medium heat until golden brown, 3 to 5 minutes.

Mix in cabbage, apples, carrots and raisins. Stir to combine. Pour in apple cider. Cover and cook over medium heat 5 to 7 minutes, just until cabbage is wilted. Remove from heat and mix in walnuts, wheat germ, lemon zest and juice and salt. Allow salad to sit for 5 minutes before serving to absorb some liquid.

Recipe Type: 

Kettle Corn with Wheat Germ

Kettle Corn with Wheat Germ

Nutrition Facts

Serving Size: 1 cup (18g)
Servings Per Recipe: Approximately 12
Amount Per Serving:
Calories 90
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 0.5g 3%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2g
  • Cholesterol 0mg 0%
  • Sodium 50mg 2%
  • Potassium 40mg 1%
  • Total Carbohydrate 11g 4%
  • Dietary Fiber 1g 4%
  • Sugars 4g
  • Protein 1g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 0% Iron 2%
  • Vitamin E 8% Thiamin 2%
  • Folate 4% Phosphorus 4%
  • Magnesium 4% Zinc 2%

For your next movie night at home, pop some fresh kettle corn to serve as a snack. After making this once, you’ll want homemade every time.

Serves 12

1/4 cup vegetable oil

1/2 cup popcorn kernels, plus 3 kernels

1/4 teaspoon salt

1/4 cup sugar

3 tablespoons Kretschmer Honey Crunch Wheat Germ

Special equipment: A heavy-bottomed 4-quart saucepan with fitting lid*

Place oil and 3 popcorn kernels in uncovered 4-quart saucepan over medium-high heat. Once kernels pop, add remaining 1/2 cup kernels, sugar and salt. Give pot a good quick shake, then cover with lid.

As popcorn starts to pop, pick up pot and give it a quick shake every few seconds until popcorn is halfway popped, about 2 minutes. With caution, carefully lift lid just enough to pour in wheat germ. Immediately close lid and shake pot to evenly distribute wheat germ. Continue to pop until popping slows down, 1 to 2 more minutes. Immediately remove from heat and pour into a large serving bowl.**

*Do not use a nonstick pot or Dutch oven.

**Due to the retention of heat in the pot, you must transfer the popcorn immediately; otherwise, the popcorn will caramelize and burn.

Recipe Type: 

Triple Chocolate Chunk and Wheat Germ Cookies

Triple Chocolate Chunk and Wheat Germ Cookies

Nutrition Facts

Serving Size: 1 cookie (20g)
Servings Per Recipe: 42
Amount Per Serving:
Calories 100
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 10mg 3%
  • Sodium 55mg 2%
  • Potassium 40mg 1%
  • Total Carbohydrate 11g 4%
  • Dietary Fiber 0g 0%
  • Sugars 6g
  • Protein 2g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 4%
  • Vitamin E 6% Thiamin 2%
  • Folate 2% Phosphorus 4%
  • Magnesium 4% Zinc 2%

Add some extra zip to these already decadent cookies: Almond butter and wheat germ not only make them taste extra delicious but also add healthy fat and vitamins.

Makes about 3 1/2 dozen cookies

1/2 cup unsweetened almond butter

1/2 cup unsalted butter, softened

1 egg

1 17.5-ounce box Krusteaz Bakery Style Triple Chocolate Chunk Cookie Mix

1/2 cup Kretschmer Honey Crunch Wheat Germ

Preheat oven to 350° F. Cream together almond butter and butter in large bowl. Mix in egg. Stir in cookie mix and wheat germ until combined.

Drop by rounded tablespoons onto ungreased cookie sheet about 1 inch apart. With the palm of your hand press down to flatten slightly. Bake 12 to 15 minutes or until lightly browned.

Serve warm or let cool completely on wire rack. To store, place cookies in airtight container and enjoy for up to 3 days (1 week if stored in refrigerator). You can also freeze the cookies; remove from freezer a few hours before serving.

Recipe Type: 

Chocolate, Pistachio, Dried Cherry and Wheat Germ Bark

Chocolate, Pistachio, Dried Cherry and Wheat Germ Bark

Nutrition Facts

Serving Size: 1 piece (27g)
Servings Per Recipe: 20
Amount Per Serving:
Calories 120
Calories From Fat 60
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg 0%
  • Sodium 0mg 0%
  • Potassium 125mg 4%
  • Total Carbohydrate 16g 5%
  • Dietary Fiber 2g 8%
  • Sugars 12g
  • Protein 2g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 2% Iron 6%
  • Vitamin E 6% Thiamin 4%
  • Folate 6% Phosphorus 6%
  • Magnesium 8% Zinc 4%

Make your own chocolate bark for the holidays! The dark chocolate, cherries, nuts and wheat germ combine to create a heart-healthy — and delicious — treat your friends and family will love.

Makes 20 pieces

12 ounces semi-sweet or bittersweet chocolate chips

1/2 cup shelled raw pistachios

1/2 cup dried sweetened sour cherries, chopped

1/3 cup plus 2 tablespoons Kretschmer Honey Crunch Wheat Germ, divided

To toast pistachios, preheat oven to 350° F. Spread nuts in a single layer on baking pan with sides. Cook 7 to 10 minutes or until nuts start to turn golden, shaking pan halfway through cook time.

To prepare bark, place chocolate chips in medium microwave-safe bowl and melt in the microwave in 1-minute increments, stirring after each minute until smooth.

Line a 9 x 13-inch rimmed baking sheet with wax paper or parchment paper. Mix pistachios, cherries and 1/3 cup wheat germ into melted chocolate. Pour onto prepared baking sheet and use an off-set spatula to smooth out into a thin even layer.

Evenly sprinkle remaining 2 tablespoons of wheat germ on top of mixture. Transfer to refrigerator and chill until hardened, about 1 hour.

Roughly break up the bark into 20 pieces and serve or package for gifts.

Recipe Type: 

Pumpkin Waffles with Wheat Germ

Pumpkin Waffles with Wheat Germ

Nutrition Facts

Serving Size: 1 waffle (198g)
Servings Per Recipe: 3
Amount Per Serving:
Calories 480
Calories From Fat 160
  • % Daily Value
  • Total Fat 19g 29%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 7g
  • Cholesterol 65mg 22%
  • Sodium 650mg 27%
  • Potassium 400mg 11%
  • Total Carbohydrate 65g 22%
  • Dietary Fiber 4g 16%
  • Sugars 26g
  • Protein 15g
  • Vitamin A 70% Vitamin C 2%
  • Calcium 20% Iron 25%
  • Vitamin E 50% Thiamin 20%
  • Folate 35% Phosphorus 25%
  • Magnesium 15% Zinc 20%

Spice up your morning routine with these quick and easy waffles. We added pumpkin for a delicious flavor treat and wheat germ for a nutritious boost that will get your day off to a great start.

Serves 3

1 cup Krusteaz Belgian Waffle Mix

1/2 cup Kretschmer Honey Crunch Wheat Germ

3/4 cup low-fat buttermilk

1/4 cup canned pumpkin

3 tablespoons vegetable oil

1/2 teaspoon cinnamon

1 egg

2 tablespoons brown sugar

Preheat waffle iron. If using a nonstick waffle iron, no oil is necessary. If using one that requires greasing, follow manufacturer’s instructions.

In large mixing bowl, whisk together all ingredients until combined. Add 1/3 of batter to center of preheated waffle iron, close lid and cook for 3 to 5 minutes or according to waffle maker instructions. Using a fork, gently remove waffle from iron. Serve waffles with maple syrup, jam or a sprinkle of powdered sugar.

Note: While cooking other waffles, keep prepared waffles warm in 200° F oven.

Recipe Type: 

Butternut Squash Soup with Wheat Germ

Butternut Squash Soup with Wheat Germ

Nutrition Facts

Serving Size: generous 1 cup (485g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 260
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg 0%
  • Sodium 540mg 23%
  • Potassium 790mg 23%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 6g 24%
  • Sugars 10g
  • Protein 4g
  • Vitamin A 380% Vitamin C 70%
  • Calcium 10% Iron 15%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 15%
  • Magnesium 20% Zinc 8%

Get a delicious dose of vitamin A with this butternut squash soup. Make it ahead and take it along in a thermos for a healthy homemade lunch on the go.

Serves 4

2 1/2 pounds butternut squash, peeled and cubed (about 5 cups)

3 tablespoons olive oil, divided

1/2 teaspoon salt, divided

1 cup chopped leek, white and light green parts only

1/4 cup chopped shallots

1 tablespoon fresh thyme leaves

1/4 cup medium or dry sherry

1 quart low-sodium vegetable broth

1/4 teaspoon freshly ground black pepper

1/4 cup Kretschmer Honey Crunch Wheat Germ

Preheat oven to 400° F. Line baking sheet with foil. In large bowl toss squash with 1 tablespoon olive oil and 1/4 teaspoon salt. Place on baking sheet and roast for 25 minutes, stirring halfway through cooking time.

Meanwhile, heat remaining 2 tablespoons olive oil in 3-quart pot over medium-high heat. Add leeks and shallots, reduce heat to medium low and cook for 15 minutes, stirring often, until caramelized.

Remove squash from oven and add it to the leeks and shallots. Stir in thyme, sherry and broth. Bring to a boil, reduce heat to medium low and simmer, uncovered, for 30 minutes.

Remove from heat and blend using an immersion blender or blender until desired consistency. (If using a standard blender, let soup cool slightly before blending.) Reheat if desired. Stir in remaining salt and pepper and wheat germ. Serve immediately.

Recipe Type: 

Apple Turnovers with Wheat Germ

Apple Turnovers with Wheat Germ

Nutrition Facts

Serving Size: 1 turnover (185g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 250
Calories From Fat 80
  • % Daily Value
  • Total Fat 9g 14%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 95mg 4%
  • Potassium 250mg 7%
  • Total Carbohydrate 42g 14%
  • Dietary Fiber 5g 20%
  • Sugars 24g
  • Protein 4g
  • Vitamin A 6% Vitamin C 15%
  • Calcium 2% Iron 8%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 10%
  • Magnesium 8% Zinc 8%

Enjoy these lighter apple turnovers for dessert any time. Since this recipe uses phyllo dough instead of pastry dough, these turnovers are lower in fat and better for you.

Makes 4

3 Granny Smith apples, peeled, cored and chopped into 1/2-inch pieces (about 3 cups)

2 tablespoons sugar

1 tablespoon lemon zest

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons plus 1 teaspoon unsalted butter, melted, divided

1/4 cup Kretschmer Honey Crunch Wheat Germ, divided

4 9 x 14-inch sheets phyllo dough*

2 teaspoons powdered sugar for garnish


Preheat oven to 400° F.

In large bowl mix together apples, sugar, lemon zest, lemon juice, cinnamon and nutmeg.

In large skillet over medium heat, add 1 teaspoon melted butter and apple mixture; cook 8 to 10 minutes until apples have softened, stirring often to prevent burning. Turn off heat and stir in 2 tablespoons wheat germ. Set aside.

Dampen a kitchen towel. Remove phyllo dough from package and cover sheets with the dampened towel to prevent the phyllo from drying out as you work.

Using a pastry brush, brush one phyllo sheet completely with butter; sprinkle 1 tablespoon wheat germ over buttered sheet. Top with another sheet of phyllo and using a pizza cutter or a sharp knife, divide in half lengthwise.

Put 1/2 cup of the apple mixture in one corner of one strip of phyllo. Fold phyllo over the mixture into a triangle-shaped pocket. Brush with butter to seal edge of triangle and place the turnover seam side down onto an ungreased baking sheet. Brush top of triangle with butter and repeat process with remaining 2 sheets of phyllo and apples.

Transfer cookie sheet to oven and bake for 10 to 15 minutes or until golden brown. Remove and cool on wire rack. Just before serving, sift powdered sugar over turnovers.

*Note: If phyllo is frozen, follow package instructions for use. If you are using 13 x 18-inch phyllo sheets, cut sheets into thirds instead of half lengthwise before filling with apples.

Recipe Type: 

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