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Chocolate, Almond and Wheat Germ Biscotti

Chocolate, Almond and Wheat Germ Biscotti

Nutrition Facts

Serving Size: 1 biscotti (27g)
Servings Per Recipe: 25
Amount Per Serving:
Calories 90
Calories From Fat 30
  • % Daily Value
  • Total Fat 3g 5%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 20mg 7%
  • Sodium 55mg 2%
  • Potassium 65mg 2%
  • Total Carbohydrate 15g 5%
  • Dietary Fiber 1g 12%
  • Sugars 8g
  • Protein 3g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 2% Iron 4%
  • Vitamin E 6% Thiamin 6%
  • Folate 8% Phosphorus 6%
  • Magnesium 4% Zinc 4%

If you can’t make it to Italy to enjoy authentic home-baked biscotti in person, try baking some yourself instead. They’re a healthier treat than most sweets and are perfect for the whole family. Dunk them in milk, hot tea or coffee!

Makes 25 to 30 biscotti

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 1/4 cups all-purpose flour, plus extra for shaping dough

1/4 teaspoon salt

1 teaspoon baking powder

3/4 cup light brown sugar

1/2 cup sliced almonds

3 ounces finely chopped bittersweet chocolate

3 large eggs

1 teaspoon vanilla extract

Preheat oven to 350° F. To toast almonds, spread nuts in a single layer on ungreased shallow baking pan. Bake 10 to 15 minutes, stirring occasionally, until golden. Set aside.

In large bowl mix together wheat germ, flour, salt, baking powder and brown sugar. Stir in almonds and chocolate.

In separate bowl lightly whisk together eggs and vanilla. Pour egg mixture into dry ingredients and, using your hands, mix until dough comes together. Divide dough in half, forming each into a 10 x 3-inch log. (If dough is too sticky to work with, flour your hands before shaping it into a log.)

Line baking sheet with parchment paper. Place logs onto prepared baking sheet and bake in preheated oven for 25 minutes or until firm. Remove baking sheet from oven and cool on wire rack for 10 minutes.

Reduce oven temperature to 325° F. Transfer logs onto a cutting board and cut each into 1/2- to 3/4-inch diagonal slices. Place slices, cut side down, back onto the baking sheet and bake for about 20 minutes, until golden brown, turning slices over after 10 minutes. Remove from oven and cool completely on wire rack. Store in an airtight container.

Homemade Granola with Wheat Germ

Homemade Granola with Wheat Germ

Nutrition Facts

Serving Size: 1/2 cup (62g)
Servings Per Recipe: 9
Amount Per Serving:
Calories 250
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4.5g
  • Cholesterol 0mg 0%
  • Sodium 20mg 1%
  • Potassium 140mg 4%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 5g 20%
  • Sugars 15g
  • Protein 6g
  • Vitamin A 2% Vitamin C 2%
  • Calcium 4% Iron 10%
  • Vitamin E 20% Thiamin 8%
  • Folate 15% Phosphorus 8%
  • Magnesium 10% Zinc 8%

Once you make this delicious homemade granola, you'll have a hard time going back to boxed versions. Wheat germ is a perfect addition, boosting protein and adding nutrition and great flavor.

Makes 9 Servings

2 cups old-fashioned oats

3/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons raw pumpkin seeds

1/4 cup dry-roasted salted almonds, coarsely chopped

1 tablespoon orange zest

3 tablespoons canola oil

1/4 cup real maple syrup

1/2 cup chopped dried unsweetened mango

1/2 cup chopped dried cherries

Preheat oven to 300° F. Line large sheet pan (with sides) with parchment paper. In medium bowl, mix oats, wheat germ, pumpkin seeds, almonds and orange zest. Stir in canola oil and maple syrup.

Spread mixture evenly on sheet pan and bake for 30 minutes. Stir in mango and cherries and cook for an additional 10 minutes.

Remove pan from oven and let granola cool and harden before serving. Store in an airtight container.

Honey Crunch Energy Bars with Wheat Germ

Honey Crunch Energy Bars with Wheat Germ

Nutrition Facts

Serving Size: 1 2x2-inch square (47g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 200
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 5g
  • Cholesterol 10mg 3%
  • Sodium 125mg 5%
  • Potassium 190mg 5%
  • Total Carbohydrate 22g 7%
  • Dietary Fiber 4g 16%
  • Sugars 11g
  • Protein 6g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 6% Iron 8%
  • Vitamin E 25% Thiamin 4%
  • Folate 8% Phosphorus 10%
  • Magnesium 15% Zinc 6%

Makes 16 2 x 2-inch bars

We’ve created a delicious energy bar you can wrap and take with you to eat before a workout, on a long bike ride or for a boost after a run. Energy bars don’t need to come in packages to be good for you. Make a batch and freeze bars in individual baggies so you can use them as you need them.

2 cups rolled oats

1/3 cup unsweetened coconut flakes

1/2 cup chopped dates (about 12)

1/3 cup toasted almonds, chopped

2 tablespoons flaxseeds

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 large egg

1/3 cup honey

3/4 cup smooth almond butter

3/4 teaspoon baking soda

1/8 teaspoon salt

1.) Preheat oven to 350° F. Line 8 x 8-inch square pan with parchment paper.

2.) In medium bowl mix oats, coconut, dates, almonds, flaxseeds and wheat germ together with a spatula.

3.) In another bowl, whisk egg, honey, almond butter, baking soda and salt until smooth and creamy.

4.) Pour honey almond butter mixture into dry ingredients and stir until well combined.

5.) Transfer mixture into prepared pan and bake 20 to 25 minutes or until golden brown and slightly firm to touch. Move to wire rack and cool completely. Cut mixture into 16 bars.