CRUNCHY WHEAT GERM
For breakfast, or dessert-with fresh fruit or on yogurt. This recipe may be doubled, tripled or quadrupled.
1T butter
1T agave syrup
1/4tsp cinnamon
1C raw wheat germ
1. Melt the butter, honey and cinnamon in a pan.
2. Stir the liquids in to the raw wheat germ and combine thoroughly with a wooden spoon. All the flakes should be uniformly coated.
3. Spread the moistened wheat germ on the bototm of an ungreased stainless or enamelware or glass pan and toast in a 300F oven fro about 15 minutes. Check after 10 minutes to see if the edges need to be turned in toward the center.
4. At the end of the baking time, the wheat germ will still seem moist, but it will crisp upon cooling. When it is thoroughly cooed, transfer it to a tightly lidded container, glass or plastic, and refrigerate.
Makes a little over 1 cup.
NOTES: I really liked this! I didn't have raw wheat germ, only toasted, which to me is fine, but I don't know what it would be like using the raw wheat germ. I melted the butter with the agave and cinnamon in a bowl in the microwave (just watch you don't over-due it), then dumped the wheat germ in that same bowl. When you mix it, it looks quite dry, that's fine. I baked mine for an extra 3 minutes, and it does crisp up soon after you take it out of the oven. I had it with milk-yummy! You can also serve it over yogurt, cottage cheese, fresh or cooked fruit, even veggies if you want a little sweetness added. It's not too sweet at all, if you like it sweeter, just add another tbl of agave. Personally, as a cereal is probably how I will use it most. May be able to make a good crust from this!
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