Snacks | Kretschmer Wheat Germ
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Snacks

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: 

Baked Clams with Wheat Germ

Baked Clams with Wheat Germ

Nutrition Facts

Serving Size: 3 clams (125g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 90
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 10mg 3%
  • Sodium 270mg 11%
  • Potassium 90mg 3%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 6g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 4% Iron 6%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 10%
  • Magnesium 6% Zinc 6%

Nothing beats a homemade baked clam. We’ve left the clam whole and substituted wheat germ for the bread crumbs. You’ll see how delicious and nutritious they are.

Makes 12 baked clams

1 teaspoon chopped fresh oregano

1 clove garlic, finely chopped

2 tablespoons Parmesan cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

1 tablespoon olive oil

1 dozen small raw clams

Fresh lemon juice, to taste

  1. Turn on broiler. Line sheet pan with foil. Stir together oregano, garlic, Parmesan cheese, wheat germ and salt. Stir in olive oil. Set aside.
  2. Meanwhile steam clams in pot with about 1/4 inch water in bottom until they open. (Discard any that do not open and do not overcook.) Once clams are cool enough to handle, remove top shells; loosen clam from the shell (but do not remove) with small spoon. 
  3. Spoon wheat germ mixture onto each clam. Squeeze fresh lemon juice to taste over clams. Place clams under broiler until lightly browned and crispy, 2 to 3 minutes.

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.

 

Dark Chocolate Truffles with Wheat Germ

Dark Chocolate Truffles with Wheat Germ

Nutrition Facts

Serving Size: 1 truffle (12g)
Servings Per Recipe: 30
Amount Per Serving:
Calories 50
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg 2%
  • Sodium 0mg 0%
  • Potassium 10mg 0%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 3g
  • Protein 1g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 0% Iron 2%
  • Vitamin E 2% Thiamin 0%
  • Folate 2% Phosphorus 0%
  • Magnesium 0% Zinc 0%

A decadent piece of chocolate is the perfect way to top off a meal and stay satisfied without overindulging. It’s also a nice gift to bring to friends. These truffles are made with dark chocolate rolled in wheat germ instead of cocoa for a nutty richer depth of flavor.

Yields 30-32 servings

8 ounces good quality bittersweet or semi sweet chocolate, chopped into small pieces

1/2 cup heavy cream

3 tablespoons Kretschmer Original Toasted Wheat Germ (or Kretschmer Honey Crunch Wheat Germ)

1.) Line baking sheet with parchment or wax paper.

2.) Place chopped chocolate in medium bowl.

3.) Heat cream to gentle boil in small heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate 25 to 30 minutes or until mixture is thick enough to form into balls.

4.) Using very small ice cream scoop or melon baller, drop rounds of chocolate onto cookie sheet. Shape or roll into balls; coat with wheat germ. (Note: If chocolate becomes too soft to shape, return it to refrigerator until it is cold enough to manage.)

5.) Store in airtight container in refrigerator. Remove at least 15 minutes before serving to bring to room temperature.

Makes 30 to 32 truffles

Buttermilk Cornbread

Buttermilk Cornbread

Nutrition Facts

Serving Size: 4x2-inch serving (91g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 210
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg 17%
  • Sodium 310mg 13%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 6g
  • Protein 7g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 10% Zinc 10%

Make this quick and easy cornbread recipe while your chili is cooking on the stovetop. It’s so rich and tasty, it doesn’t even need butter.

Serves 8

1 cup cornmeal

1/2 cup Kretschmer Honey Crunch Wheat Germ

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

2 eggs

3 tablespoons olive oil

1 1/4 cups buttermilk

1.) Preheat oven to 425° F. Grease 8 x 8-inch pan.

2.) Combine cornmeal, wheat germ, flour, baking powder, baking soda, salt and sugar in large bowl.

3.) In separate bowl mix eggs, oil and buttermilk. Stir egg mixture into dry ingredients, combining quickly so you don’t over mix. Pour into prepared pan.

4.) Bake about 30 minutes, until top is lightly browned and a toothpick inserted into center comes out clean. Serve warm.

 

Makes 8 servings

Gingerbread Cookies with Wheat Germ

Gingerbread Cookies with Wheat Germ

Nutrition Facts

Serving Size: 1 6-inch cookie (42g)
Servings Per Recipe: About 18
Amount Per Serving:
Calories 150
Calories From Fat 30
  • % Daily Value
  • Total Fat 3.5g 5%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg 5%
  • Sodium 40mg 2%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 13g
  • Protein 3g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 8%
  • Vitamin E 8% Thiamin 4%
  • Folate 6% Phosphorus 4%
  • Magnesium 6% Zinc 4%

The whole family will love making these classic holiday cookies. The dough doesn’t need to be refrigerated and they’re on the healthier side, so you won’t feel like you’re over indulging when you eat one (or two). If you want to hang them on the tree, don’t forget to put a hole in the top before you bake them.

Serves about 18

Cookies

2 tablespoons unsalted butter, melted

2 tablespoons canola or vegetable oil

1/4 cup molasses

1/4 cup light brown sugar

1/2 teaspoon baking soda

1 egg, beaten

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 tablespoon ground ginger

2 1/4 cups whole wheat pastry flour, plus more for rolling out dough

Icing

1 cup confectioners’ sugar

1 tablespoon meringue powder

2 tablespoons warm water

To make cookie

Preheat oven to 350° F.

In large bowl, combine melted butter, oil, molasses, brown sugar and baking soda. Stir in egg. 

Add wheat germ, ground ginger and half of flour. Stir until combined. Slowly add remaining flour until dough is no longer sticky. (On dry days you may need less flour; on humid days you may need more.)

Sprinkle cutting board with flour and knead dough until smooth. Roll out dough, adding flour as necessary so dough does not stick. Cut into desired shapes.

Gather up the dough scraps and roll them out again to cut more cookies.

bake for 10 to 12 minutes until a light golden brown. Cool completely before icing.

To make icing:

In grease-free mixing bowl, combine sugar and meringue powder. Add water and beat until icing forms peaks (about 8 to 10 minutes with a heavy-duty mixer, 10 to 12 minutes with a handheld mixer.)

Keep icing covered with damp cloth while using it and store in an airtight container (it does not need refrigeration; beat at low speed before using again).

You can color icing by adding food coloring a little at a time.

Spoon icing into small sealable plastic bag. Seal bag and cut small piece of corner off. Pipe icing onto cookies.

Makes about 18 6-inch gingerbread people

Key Lime Tarts with Graham Cracker Crust

Key Lime Tarts with Graham Cracker Crust

Nutrition Facts

Serving Size: 1 tart (77g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 270
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 115mg 38%
  • Sodium 85mg 4%
  • Potasium 240mg 7%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 1g 4%
  • Sugars 23g
  • Protein 6g
  • Vitamin A 6% Vitamin C 2%
  • Calcium 10% Iron 6%
  • Vitamin E 10% Thiamin 10%
  • Folate 15% Phosphorus 20%
  • Magnesium 8% Zinc 8%

Makes 12 Tarts

Whip up these yummy tarts for dessert and your friends will think you visited the local bake shop! The honey-flavored wheat germ in the crust enhances the flavor and makes it more nutrient dense.

(Note: This recipe also works as a large tart. Follow the directions for the small tarts but instead of using a cupcake pan, use a 9-inch pie plate. Pour the crust mixture into the ungreased pie plate and press onto the bottom and sides to form the crust. Bake for 10 minutes or until crust is lightly browned on the edges. Pour key lime mixture into crust and bake for 15 minutes or until filling is set.)

  • For the filling:
  • 6 egg yolks
  • 1/2 cup key lime juice
  • 1 14-ounce can sweetened condensed milk
  • For the crust:
  • 1/2 cup dry-roasted macadamia nuts
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup Kretschmer Honey Crunch Wheat Germ
  • 4 1/2 whole graham crackers (1/2 package)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
 

Preheat oven to 350° F.

Whisk together yolks, key lime juice and sweetened condensed milk in large bowl. Set aside.

In the bowl of a food processor, add the macadamia nuts, coconut, Kretschmer wheat germ and graham crackers. Process until crumbs are finely ground.

Pour into medium bowl and stir in melted butter until completely combined.

Divide crumbs evenly into cupcake pan with 12 cups (about 2 1/2 tablespoons per cup). Press crumb mixture onto the bottom and sides of the cups.

Bake for 6 to 8 minutes or until crumbs are lightly browned.

Remove from oven and spoon key lime filling into each crust. Place back in oven and bake for about 15 minutes or until center is set.

Remove from oven, let cool and then place in refrigerator to cool completely for at least 2 hours or overnight before serving.

Just before serving, carefully remove tarts from pan with a small, thin spatula. Serve with a dollop of whipped cream and a small slice of lime.

Recipe Type: 

Double Berry Banana Smoothie

Double Berry Banana Smoothie

Nutrition Facts

Serving Size: about 1 cup (265g)
Servings Per Recipe: 2
Amount Per Serving:
Calories 210
Calories From Fat 25
  • % Daily Value
  • Total Fat 2.5g 4%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg 3%
  • Sodium 80mg 3%
  • Potassium 380mg 11%
  • Total Carbohydrate 39g 13%
  • Dietary Fiber 5g 20%
  • Sugars 26g
  • Protein 9g
  • Vitamin A 6% Vitamin C 20%
  • Calcium 20% Iron 8%
  • Vitamin E 20% Thiamin 10%
  • Folate 25% Phosphorus 10%
  • Magnesium 15% Zinc 10%

Makes 2 (8 oz.) servings

Adults and kids alike love this smoothie's fruity taste of raspberries, blueberries and banana.

  • 1 container (8 ounces) raspberry low-fat yogurt
  • 1 medium ripe banana, peeled and sliced
  • 1/2 cup fresh or frozen blueberries
  • 1 cup ice cubes
  • 1/4 cup Kretschmer Original Toasted Wheat Germ (or Honey Crunch)

Place all ingredients in blender and blend on high speed about 1 minute or until smooth.

Pour into 2 glasses and, if desired, sprinkle with additional wheat germ.

Cook’s Tips:
For a thicker shake, use a frozen banana. Place peeled and sliced banana in container, cover tightly, and store in freezer until ready to use.

Pear Ginger Muffins with Wheat Germ

Pear Ginger Muffins with Wheat Germ

Nutrition Facts

Serving Size: 1 muffin (56g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 140
Calories from Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potasium 95mg 3%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 1g 4%
  • Sugars 9g
  • Protein 3g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 8% Iron 6%
  • Vitamin E 8% Thiamin 10%
  • Folate 10% Phosphorus 8%
  • Magnesium 4% Zinc 4%

Makes 24 muffins

The unique combination of wheat germ, pears and ginger produces a muffin bursting with flavor and sweet satisfaction. Sprinkle it with some powdered sugar and serve it as a good snack or an after-meal treat!

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 cup Kretschmer Original Toasted Wheat Germ
  • 1 tablespoon ground ginger
  • 1/2 cup chopped candied ginger
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup of sugar
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup whole milk
  • 2 pears, peeled, cored and chopped into 1/4-inch pieces
  • 2 teaspoons confectioners’ sugar

Preheat oven to 350° F. Line 24 muffin tins with paper cups.

In large bowl mix flour, baking powder, Kretschmer wheat germ and ground ginger. Stir in chopped candied ginger.

In small bowl, whisk melted butter, yogurt, sugar and eggs until well blended.

Pour egg mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again just until combined. Fold in pears.

Divide mixture evenly into 24 prepared muffin cups. Bake for 18 to 20 minutes or until muffins come out clean when poked with a toothpick and are lightly browned on top.

  • Once cooled, sift confectioners’ sugar over the tops of the muffins.
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