all-purpose flour | Kretschmer Wheat Germ
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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.

Top-Notch Bran Muffins

Top-Notch Bran Muffins

Nutrition Facts

Serving Size: 1 muffin (71g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 170
Calories From Fat 40
  • % Daily Value
  • Total Fat 4.5g 7%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 105mg 4%
  • Potassium 230mg 4%
  • Total Carbohydrate 32g 11%
  • Dietary Fiber 3g 12%
  • Sugars 15g
  • Protein 4g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 10% Iron 10%
  • Vitamin E 2% Thiamin 8%
  • Folate 6% Phosphorus 6%
  • Magnesium 6% Zinc 2%

Toasted wheat bran is the secret ingredient in these satisfying breakfast muffins.

Makes 12 muffins

1 1/4 cups all-purpose flour

1 cup Kretschmer Toasted Wheat Bran

1/4 cup sugar

1/2 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon salt (optional)

1 cup fat-free milk

1/4 cup molasses or honey

1/4 cup vegetable oil

2 egg whites, lightly beaten

3/4 cup raisins

Heat oven to 400° F. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.

In large bowl, combine dry ingredients; mix well. In medium bowl, mix milk, molasses, oil and egg whites; add to dry ingredients and mix just until dry ingredients are moistened. Stir in raisins.

Fill prepared muffin cups 2/3 full. Bake 20 to 22 minutes or until golden brown. 

Recipe Type: