My friends at Kretschmer would like to give one of my readers a free jar of Wheat Germ.
What is Wheat Germ and why should you include it in your diet? Click here to learn more about the super food giant!
They have asked me to share 2 great recipes using wheat germ.
Caramel Apples with Wheat Germ
photo courtesy of Kretschmer
Bet you never thought wheat germ and Halloween would ever go together in a sentence. But they sure go together on caramel apples, a classic October 31 treat! Caramel-covered apples are sprinkled with a sweet and crunchy topping made with wheat germ and chopped chocolate-toffee bar pieces.
Use the handy caramel apple kit found in the produce department, near the (you guessed it) apples. It is microwavable and heats up to just the right consistency (apple sticks are included).
Then mix about 1/4 cup wheat germ (Kretschmer Original or Honey Crunch) with about 1/2 cup finely crumbled chocolate-toffee pieces for six apples.
As soon as you’ve swirled the apples coat them immediately with the wheat germ-chocolate toffee bar mixture. Let the apples cool for about an hour.
While still a definite indulgence, these sprinkled caramel apples taste incredible and the crumbly topping provides a welcome layer of goodness.
Dark Chocolate Truffles with Wheat Germ
Photo courtesy of Kretschmer
These truffles are made with dark chocolate rolled in wheat germ instead of cocoa for a nutty richer depth of flavor.
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)
Line baking sheet with parchment or wax paper.
Place chopped chocolate in medium bowl.
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.
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.)
Store in airtight container in refrigerator. Remove at least 15 minutes before serving to bring to room temperature.
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These 2 recipes look delicious! I personally add wheat germ to muffins, pancakes, sprinkle it on yogurt, as a topping on baked mac and cheese, you can add it to smoothies, etc…
TO WIN – JUST ENTER A COMMENT BELOW AND ANSWER THIS QUESTION. HAVE YOU EVER TRIED WHEAT GERM BEFORE AND IF SO, HOW DO YOU USE IT? WINNER WILL BE ANNOUNCED OCTOBER 4, 2013
