Wheat germ and ground nuts should both be kept in the fridge or freezer to enhance shelf life and preserve freshness. Wheat germ can be added to many baked goods, replacing a small part of the flour and adding a lot of nutrition.

This is based on a recipe in the Bobov cookbook – the original recipe calls for all white noodles, 3/4 cup oil, 1 cup sugar, and 1/4 cup bread crumbs. I subbed part whole wheat pasta (it doesn’t look brown after being cooked and doesn’t taste different here at all), reduced the oil and subbed applesauce (keeps it just as creamy), reduced the sugar and subbed healthier binders in place of the bread crumbs – wheat germ and ground nuts. I also upped the cinnamon because I felt it could use it, and used 8 eggs and not 6 as is called for because I felt it necessary for the texture.