I love wheat germ. I often just mix it with almond milk, and eat is as a cereal! About a year ago, I discovered that by adding raspberries to the mix, it takes my wheat germ to a whole new level of love- see my Crunchy French Toast recipe!!
I mentioned the combo in one of my 30-Day Challenge workshops, and it got me thinking of other ideas for raspberries and wheat germ. So, here are 3 simple ways to get the 2 together in a simple, healthy, delicious dish:
1. Straight Up: 3 tablespoons of wheat germ, 1 cup of almond milk, and 1/2 cup of raspberries in a bowl served cold. Pure delight!
2. On the Griddle: Add 1/2 cup of wheat germ and 1/2 cup of raspberries to my favorite pancake mixture. Pouring mini spoonfuls on the griddle makes the perfect bite-size pancake heaven!
3. In the Oven: 2 cups of unbleached flour, 1/3 cup wheat germ, 1 tablespoon of baking powder, a pinch of salt, 1 egg, 1/2 cup fat-free milk or buttermilk, hint of lemon zest, 1 cup of raspberries, 3/4 cup of raw sugar – stir, mix, blend gently, and pop them in the oven for 20 minutes. Triple yum!
