Bob's Red Mill, Natural Raw, Wheat Germ, 32 oz (907 g)

• To your Good Health...Bob Moore
• Friend of the Heart
• The Heart of the Wheat Kernel
• A Natural Source of Folic Acid
• All Natural
• Kosher

Wheat Germ is the heart of the wheat berry. It has a delicious nutty flavor and is packed with nutrition. For a scant 60 calories and one and a half grams of unsaturated fat, a two tablespoon serving will provide two grams of dietary fiber, thirteen percent of recommended daily value of folic acid, ten percent of recommended daily value of phosphorus, magnesium and zinc, and fifteen percent of your vitamin E and thiamin requirements. It is a cholesterol and sodium free food, and its fat is unsaturated. You can use Wheat Germ to replace up to one half cup of flour when baking cookies, muffins and breads. Use it as a topping for fruit pies, fruit salads, yogurt and ice cream, or as a nutritious breading for chicken or fish and as filler for meatballs and meatloaf.

You Can See Our Quality!

Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.

You can use Wheat Germ to replace up to one half cup of fiber when baking cookies, muffins and breads. Use it as a topping for fruit pies, fruit salads, yogurt and ice cream, or as a nutritious breading for chicken or fish and as filler for meatballs and meatloaf.

Toasted Wheat Germ

Toasting Wheat Germ gives it an especially nutty flavor and crunchy texture. Set your oven on 350 degrees. Pour Wheat Germ in a thin layer on a cookie sheet and bake for 5 to 10 minutes or until lightly browned. Keep a close watch on the Wheat Germ and stir frequently, as it browns easily.

Wheat Germ Corn Muffins

1 cup Unbleached White Flour

1/2 cup Bob's Red Mill Wheat Germ

1/2 cup Regular Cornmeal

1 Egg, beaten

1/4 cup Butter or Margarine, melted

2 Tbsp Sugar

1 tsp Baking Powder

1/2 tsp Salt

1 cup Milk

For 12 delicious muffins, stir together flour, wheat germ, cornmeal, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and melted butter or margarine; add all at once to flour mixture. Stir just till moistened; batter should be lumpy. Grease muffin pan or line with paper bake cups; fill 2/3 full. Bake at 400° F for 20 minutes or until muffins are lightly browned. Serve warm.

Keeps best refrigerated or frozen