Wheat Germ - What Is It?

"What exactly is wheat germ?" a friend of mine recently asked, and I so profoundly replied "Uh, the germ of wheat." Well it IS the germ of a wheat kernel but what exactly does that mean? A wheat kernel is composed of many different parts such as the endosperm, the bran and the germ. The germ of the wheat is actually the embryo, or the future life, of the kernel and is rich in nutrients and flavor. Because the germ contains a lot of oil it has the potential to go rancid. This can interfere with shelf life of wheat and is one of the reasons that wheat is subject to refining and processing. We remove the most valuable properties of the wheat kernel, the bran and the germ, to make wheat easier to cook and chew, more attractive, and to last longer. Interesting huh.
Wheat germ is an excellent source of vitamin E (wheat germ oil being one of the best), B vitamins (Niacin B3, Thiamin B1, Pyridoxine B6, Choline, Folic Acid, Inositol, and Paba), and several important minerals (selenium, manganese, zinc, magnesium, phosphorus, potassium, chromium, copper, iron and molybdenum). It is also a great way to get fiber, protein, and essential fatty acids. According to Chinese medicine wheat germ has a healing and sustaining effect on the nerves, can help treat occasional mild depression, and nurtures the yin. Sounds good to me!
Wheat germ has a breadcrumb like texture and a rich nutty flavor. To incorporate more of this amazing source of nutrition into your life you can add it to all sorts of baked goods (sub for 1/2 cup of flour) or sprinkle it in smoothies, cereal, oatmeal, yogurt, fresh fruit salads, veggie salads, ice cream, or granola recipes (see past blog for granola recipe and sub for the ground flax seed). You can also substitute wheat germ for bread crumbs and sprinkle it on casseroles or homemade mac n cheese. Or make your PB & J sandwich more nutritious by sprinkling on some wheat germ for added flavor and texture. Have fun and experiment with this super grain and even make a savory pie crust with wheat germ and butter, and fill with veggies and cheese. Gourmet nutrition!
A note on storage, (like most grains, seeds and nuts) purchase fresh in smaller quantities from bulk bins or in vacuum sealed bags. Store wheat germ in an airtight container in the fridge for up to 3 months or in the freezer for up 6 months. You can toast the wheat germ to bring out more of its nutty flavor. And please remember that wheat, although very nutritious, is one of the most common allergies and also contains oxalates that people with a history of kidney stones should avoid. So just be aware how your body reacts to it, as everyone is different.
Now it is time for one of my famous recipes. This is a crumb cake that I make which always gets rave reviews. Remember you can tweak this recipe if you want by changing the fruit or omitting it altogether and/or adjust the spices to your taste. Cooking and baking is about having fun, being creative, and letting your spirit smile.

Strawberry Nutmeg Crumb Cake - serves 8-10
**make sure ingredients are at room temperature before beginning to bake**
2 cups all-purpose flour
1/2 cup wheat germ
1 cup firmly packed brown sugar
3/4 cup granulated white sugar
3/4 Tablespoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup high quality vegetable oil
2 teaspoons baking powder
1 cup sour cream
2 eggs, lightly beaten
about 1 cup sliced fresh strawberries (this amount may vary slightly)
1 cup chopped nuts
1 tablespoon white sugar mixed with 1 teaspoon ground cinnamon for topping cake

Grease a 9" round springform pan and set aside. Position oven racks in the center of the oven and preheat oven to 350 degrees.

Place flour, wheat germ, brown sugar, white sugar, nutmeg, salt, and ginger together in a large bowl and whisk well. Make a well in the middle of the dry ingredients and pour in the oil. Stir until the mixture looks like a streusel and then remove 3/4 cup of this mix to set aside for later use.

Stir the baking powder into the large bowl of the mixture. Add the sour cream and eggs and beat with an electric beater until smooth (do not over beat). Scrape the batter into the prepared pan and smooth the surface with a spatula. Evenly place the sliced strawberries on top lightly pushing them down into the batter just so they seem to "stick" but not so much that they are covered with batter. Next take the "streusel" mixture that you set aside and evenly distribute over the top. Top it off with the chopped nuts and the cinnamon/sugar sprinkle.

Bake until the cake springs back when lightly touched in the center with your fingertips and a skewer inserted comes out clean. This should be about 50-60 minutes, but ovens vary so watch closely so that you do not over bake it. If the top starts browning you can cover the cake loosely with aluminum foil.

Let cool at least 20 minutes and then enjoy!