When wheat is refined, the wheat germ is removed, which eliminates most of its nutrients.
However, you can add a whole grain punch to many foods, yet without all the carbs, by using just the wheat germ.
By eliminating the starch part of the wheat (endosperm), this grain can be a low calorie, yet nutrient dense food.
Wheat has received a bad rap over the last decade, but let’s consider how the germ of the wheat can be a nutritious part of your healthy diet.
Wheat germ’s claim to fame is 3 grams of protein, 2 grams of fiber, 4 grams net carbs, and only 1 gram of fat per 2 Tbsp (13g) serving.
It is also is a good source or iron, potassium, folic acid, magnesium, thiamin, phosphorus, and zinc as well as plant sterols.
Some brands like Kretschmer Wheat Germ add vitamin E and extra folic acid for added benefit.
This is all for only 50 calories.
Heat oven to 350°F. Coat bottom and sides of 9-inch round cake pan generously with cooking spray. In large bowl, beat butter with mixer until creamy. Gradually beat in sugar. Add eggs and yolk, one at a time, beating well after each. Blend in extract and zest. Mix on low speed, adding half of the combined dry ingredients; mix just until blended. Add yogurt followed by remaining dry ingredients and mix until well blended.
Spoon batter into pan, smoothing the top. Bake 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 5 minutes. Run a knife between edges of cake and pan to loosen: invert cake onto rack. Turn cake right side up onto cake plate: cool completely. To serve, sprinkle with powdered sugar. Garnish with berries if desired.
How do you use wheat germ?