Granola is a morning staple for my family. It graces our smoothie bowls and tops our yogurt cups. We even eat it by the bowlful, drenched in milk.
Over the years, I’ve sampled plenty of store-bought and homemade varieties. While I have many favorites, this Cherry Almond Granola with Vanilla Crumbles is at the top of my list.
I love cooking for people. It’s my primary means of showing affection.
And while I’m always happy to work around dietary needs, cooking for my younger brother takes a bit more consideration. Not only is he lactose intolerant, he is also allergic to gluten. (Sadly, this means every single recipe from my mac and cheese cookbook is off the table!)
Rather than see these dietary restrictions as inconveniences, I prefer to see them as challenges. Or, at the least, an excuse to buy and explore alternatives such as buckwheat, rye, and amaranth flours.