Snacks | Kretschmer Wheat Germ
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Snacks

Salted Caramel Fudge Brownies with Wheat Germ

Salted Caramel Fudge Brownies with Wheat Germ

Nutrition Facts

Serving Size: 1 brownie (44g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 170
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potassium 25mg 1%
  • Total Carbohydrate 20g 7%
  • Dietary Fiber 1g 4%
  • Sugars 15g
  • Protein 1g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 4%
  • Vitamin E 2% Thiamin 2%
  • Folate 4% Phosphorus 2%
  • Magnesium 2% Zinc 2%

Chocolate, caramel, salt and wheat germ create an irresistible combination. A little goes a long way with these decadent sweets. Cut them into small pieces and enjoy them for a special occasion!

Makes 24 brownies

12 ounces bittersweet or semi-sweet chocolate chips, divided

1/2 cup butter

2 eggs

2 tablespoons strong brewed coffee

1/2 cup plain nonfat Greek yogurt

1 cup sugar

1 tablespoon vanilla extract

1/3 cup flour plus 2 tablespoons

1/4 cup Kretschmer Original Toasted Wheat Germ

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt, divided

3 tablespoons good-quality caramel sauce

Preheat oven to 350° F. Line a 9 x 13-inch baking pan with foil, leaving at least a 1-inch overhang for lifting out baked brownies. Place 8 ounces chocolate chips and butter in microwave-safe bowl. Microwave at 30-second intervals, stirring after each interval, until completely melted. Set aside.

In separate large bowl, combine eggs, coffee, yogurt, sugar and vanilla; stir until well mixed. Slowly stir in melted chocolate and butter until combined.

In medium bowl, combine flour, wheat germ, baking powder and 1/2 teaspoon salt. Add to chocolate mixture until just combined. Stir the remaining 4 ounces of chocolate chips into mixture.

Pour batter into prepared baking pan. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out almost clean.

Remove from oven and cool completely. Drizzle 3 tablespoons caramel and 1/4 teaspoon kosher salt over brownies. To serve, place brownies in the freezer for 30 to 60 minutes. Remove and cut into 24 squares.

Old-Fashioned Cinnamon Rolls with Wheat Germ

Old-Fashioned Cinnamon Rolls with Wheat Germ

Nutrition Facts

Serving Size: 1 roll (100g)
Servings Per Recipe: 9
Amount Per Serving:
Calories 280
Calories From Fat 70
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 35mg 12%
  • Sodium 150mg 6%
  • Potassium 140mg 4%
  • Total Carbohydrate 47g 16%
  • Dietary Fiber 2g 8%
  • Sugars 18g
  • Protein 7g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 4% Iron 15%
  • Vitamin E 10% Thiamin 30%
  • Folate 30% Phosphorus 10%
  • Magnesium 8% Zinc 8%

These buns are worth the wait and are perfect for a lazy Sunday brunch. We've replaced some of the flour with wheat germ-it not only adds flavor but also nutrients. You can make these rolls ahead, freeze them and warm them up as needed.

Serves 9

Rolls

2 1/4 teaspoons yeast (or 1 packet)

1/4 cup warm water (120° F)

1/2 cup fat-free milk

4 tablespoons unsalted butter, divided, plus additional for greasing bowl and pan

1/4 cup plus 3 tablespoons sugar, divided

1/2 teaspoon salt

1 egg

1/2 cup Kretschmer Original Toasted Wheat Germ

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

1 1/2 teaspoons cinnamon

Glaze

1/2 cup confectioners' sugar

1 tablespoon fat-free milk

To prepare rolls, sprinkle yeast in warm water. Stir to combine and set aside. Meanwhile, heat milk over low heat; add 2 tablespoons unsalted butter and stir until melted. Let cool completely.

In medium bowl, stir together the yeast and water mixture, cooled milk and butter mixture, 1/4 cup sugar, salt, egg and wheat germ until well combined. Gradually add in flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Place dough in lightly greased bowl; turn once. Cover and let rise in a warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise again for 1 additional hour. Punch dough down. Grease an 8 x 8-inch glass baking dish and set aside.

Melt remaining 2 tablespoons butter. Combine 3 tablespoons sugar and cinnamon in separate bowl. On lightly floured surface roll dough into a 12 x 8-inch rectangle. Brush about 1 1/2 tablespoons of the butter evenly over the dough using a pastry brush. Sprinkle 2/3 of the cinnamon sugar mixture over.

Using a pizza cutter or knife, cut dough into 9 even 12-inch strips. Roll up each strip tightly, sealing the end by pressing it into the dough. Arrange rolls in prepared pan. Pour remaining butter over the buns, then sprinkle remaining cinnamon and sugar on top. Let rise, uncovered, 30 minutes.

Preheat oven to 350°F. Bake rolls for 25 to 30 minutes or until lightly browned. While cooling the rolls slightly, prepare glaze. Whisk together confectioners' sugar and milk in a small bowl until smooth. Drizzle rolls with glaze. Serve warm.

Apple Cinnamon and Wheat Germ Coffee Cake

Apple Cinnamon Coffee Cake

Nutrition Facts

Serving Size 1 square (68g)
Servings Per Recipe 12
Amount Per Serving:
Calories 150
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 40mg 13%
  • Sodium 140mg 6%
  • Potassium 80mg 2%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 3g 12%
  • Sugars 14g
  • Protein 3g
  • Vitamin A 4% Vitamin C 2%
  • Calcium 6% Iron 6%
  • Vitamin E 6% Thiamin 2%
  • Folate 6% Phosphorus 6%
  • Magnesium 4% Zinc 8%

Whether you have it as a sweet treat in the morning or a tasty dessert with tea, coffee or a glass of milk in the evening, this cake will surely satisfy without blowing your calorie count. It's made with white whole wheat flour and wheat germ for a heartier snack.

12 servings

Topping

2 tablespoons packed brown sugar

1/4 teaspoon cinnamon

Cake

4 tablespoons unsalted butter

1/2 cup sugar

2 eggs

1 cup white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 Granny Smith apples, peeled and cut into 1/4-inch dice (about 2 1/4 cups), divided

Heat oven to 350° F. Grease 8-inch square baking dish.

To prepare cake topping, mix together brown sugar and cinnamon in a small bowl. Set aside.

To prepare cake, beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time.

Stir in flour, baking powder, cinnamon, wheat germ and salt. Fold in 2 cups of apples until just combined.

Spoon into prepared pan and spread evenly. Add remaining 1/4 cup apples on top. Sprinkle cinnamon sugar mixture evenly over batter. Place in preheated oven and bake for 35 to 40 minutes or until knife inserted into center comes out clean.

Tuna, Spinach, White Bean and Wheat Germ Wrap

Tuna, Spinach, White Bean and Wheat Germ Wrap

Nutrition Facts

Serving Size 1 wrap (262g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 25mg 8%
  • Sodium 940mg 39%
  • Potassium 260mg 7%
  • Total Carbohydrate 40g 13%
  • Dietary Fiber 8g 32%
  • Sugars 3g
  • Protein 23g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 15%
  • Magnesium 10% Zinc 8%

For a change from the usual tuna salad with mayo, try this recipe made with olive oil, lemon and mustard—and wheat germ to boost the nutrients. Serve it in a wrap or with pita chips on the side. For an interesting twist, add diced avocado, sliced apple, chopped fresh herbs, toasted nuts, dried fruit or hot sauce.

Serves 4

2 5-ounce cans water-packed tuna, drained

1/2 15.5 ounce can white beans (Great Northern or cannellini), drained and rinsed well

1/4 cup finely chopped shallots

3/4 cup peeled, finely diced cucumber (about 1 small cucumber)

3 cups baby spinach leaves

3 tablespoons Kretschmer Original Toasted Wheat Germ

3 tablespoons extra-virgin olive oil

3 tablespoons Dijon mustard

3 tablespoons fresh lemon juice

Coarsely ground pepper to taste

4 8-inch whole wheat tortillas

Preheat oven to 350° F. In large mixing bowl, combine tuna, beans, shallots, cucum¬ber, spinach and wheat germ. Toss ingredients until well combined.

Stir in oil, mustard and lemon juice; mix well. Season with pepper.

Place tortillas on an ungreased cookie sheet and heat for 4 to 6 minutes until just warm but still soft. Divide tuna salad evenly among tortillas, fold and enjoy.

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: 

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.

Black Bean, Wheat Germ and Mango Salsa

Black Bean, Wheat Germ and Mango Salsa

Nutrition Facts

Serving Size: 1/4 cup (89g)
Servings Per Recipe: 14
Amount Per Serving:
Calories 70
Calories From Fat 20
  • % Daily Value
  • Total Fat 2.5g 4%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg 0%
  • Sodium 110mg 5%
  • Potassium 250mg 7%
  • Total Carbohydrate 13g 4%
  • Dietary Fiber 3g 12%
  • Sugars 4g
  • Protein 2g
  • Vitamin A 6% Vitamin C 25%
  • Calcium 2% Iron 4%
  • Vitamin E 4% Thiamin 2%
  • Folate 10% Phosphorus 4%
  • Magnesium 4% Zinc 2%

If you’re looking for a healthy dip to go with your baked chips, try this satisfying salsa with all its Southwestern flavors. The wheat germ boosts the vitamins and minerals and gives it a nutty flavor.

Makes 3 1/2 cups

1 15 1/2-ounce can low-sodium black beans, drained and rinsed

1 cup frozen corn, thawed

1 avocado, peeled and diced

1 mango, peeled and diced

1 green onion, finely chopped

1/2 jalapeno pepper, deseeded and finely chopped

3 tablespoons Kretschmer Original Toasted Wheat Germ

4 tablespoons lime juice

1 teaspoon lime zest

1/4 teaspoon salt

1/2 cup finely chopped cilantro

Mix all ingredients in a large bowl to combine. Refrigerate for 30 minutes to allow the flavors to blend. Serve with baked corn tortilla chips.

Recipe Type: 

Deviled Eggs with Wheat Germ

Deviled Eggs with Wheat Germ

Nutrition Facts

Serving Size: 2 egg halves (61g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 90
Calories From Fat 60
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 2g
  • Cholesterol 185mg 62%
  • Sodium 160mg 7%
  • Potassium 85mg 2%
  • Total Carbohydrate 3g 1%
  • Dietary Fiber 0g 0%
  • Sugars 1g
  • Protein 7g
  • Vitamin A 8% Vitamin C 0%
  • Calcium 2% Iron 6%
  • Vitamin E 4% Thiamin 2%
  • Folate 8% Phosphorus 10%
  • Magnesium 2% Zinc 6%

Deviled eggs aren’t just for special occasions. They make a great snack or an easy party appetizer. The added wheat germ gives them extra texture and nutrition.

Makes 10 deviled egg halves

5 eggs

1 tablespoon salt

2 tablespoons light mayonnaise

1 tablespoon sweet relish

1/2 teaspoon Dijon mustard

1 tablespoon Kretschmer Original Toasted Wheat Germ

Paprika, for garnish

Place eggs in small pot and cover with an inch of cold water. Add 1 tablespoon salt and bring to a boil; cover, reduce heat to low and cook eggs for 1 more minute. Turn heat off and leave pot covered on hot burner allowing eggs to sit for 15 minutes. Run eggs under very cold water for 5 minutes to stop additional cooking.

Once eggs are cold, remove shells and rinse eggs under cold water again before slicing in half lengthwise. Remove yolks and place in a bowl. Add mayonnaise, relish, mustard and wheat germ. Stir to combine well.

Using a pastry bag, spoon or small sealable bag with the corner cut off, fill egg white centers with yolk mixture. Garnish eggs with paprika. Serve immediately or carefully cover with plastic wrap and refrigerate until ready to serve.

Protein-Rich Smoothie with Wheat Germ and Chia Seeds

Protein-Rich Smoothie with Wheat Germ and Chia Seeds

Nutrition Facts

Serving Size: About 1 cup each (264g)
Servings Per Recipe: 2
Amount Per Serving:
Calories 250
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 85mg 4%
  • Potassium 390mg
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 6g 24%
  • Sugars 14g
  • Protein 13g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 20% Iron 10%
  • Vitamin E 6% Thiamin 6%
  • Folate 10% Phosphorus 8%
  • Magnesium 10% Zinc 6%

This green goodness smoothie is packed with vitamins and minerals that can help jump-start your day or serve as a post-workout recovery snack. Make it the night before if you are pressed for time and give it a good shake before drinking.

Serves 2

1/2 cup fat-free milk

1/2 cup fat-free plain Greek yogurt

1 frozen medium banana

2 tablespoons unsweetened smooth peanut butter

1 tablespoon Kretschmer Honey Crunch Wheat Germ

1 tablespoon chia seeds

1 1/2 cups baby spinach

4 large ice cubes

Place all ingredients into blender and process until smooth and creamy. Serve cold.

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.

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