Wheat Germ!

Food and Recipe — By on May 1, 2009 12:20 PM

Everytime I see wheat germ I think of ice cream.  It is my favorite topping for vanilla bean ice cream.  Oooo! tastes so good. 

Wheat germ is only a tiny section of a wheat kernel.  The germ of a wheat kernel is usually separated, during milling, to help keep flour fresh longer.  The germ is very oily which makes it go rancid quickly.  I usually store my wheat germ in the fridge. 

For everyone out there with wheat sensitivities, wheat germ contains very little gluten protein. 

Wheat Germ is highly nutritious, with thiamin, as Dr. Russo states in his article this issue, as one of its nutrients. It is also packed with Vitamin E, Folic Acid, Zinc, Magnesium, essential fatty acids, and is a great source of fiber.




I put wheat germ on or in everything.  I love its nutty taste.  Put it on ice cream, mix it into yogurt, add it to muffins, use it in a breading for meats and veggies, or use anytime you think of it when you are baking or cooking and you want a little nutty taste.


1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
1 egg
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup nonfat dry milk
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch salt
1/2 cup milk (2 percent is preferable)
1 tablespoon unsalted butter


Preheat oven to 300 degrees F.

Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside.
Turn the oven to 325 degrees F.
Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt.
Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.

If you have any great recipes with your favorite foods, please send them to me and I will include them in this section of an upcoming issue.  Or if you have any suggestions about what veggie, fruit, herb etc. you’d like to know more about- Just email me at tina@yogabean.net.  Thanks!

Recipes furnished by www.foodnetwork.com,


If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.


You can be the first one to leave a comment.

Leave a Comment