Henny Penny Farmette

Months ago, I played around with some gluten-free recipes after a family member was diagnosed as having a gluten intolerance. Today, the Sept/Oct issue of GRAND magazine, edited by my friend and writing colleague Susan Reynolds, comes out with my recipe for homemade gluten-free granola.

Homemade granola equates to lower cost and better control over ingredients

If you have a family member with gluten intolerance, give this granola a try. It’s great as a breakfast food but also as a snack. The best part about making homemade granola  is that you can add to it all the nutritious items that YOU love.

Another benefit is that you’ll be saving money. If you love granola like I do, you know what the good stuff costs.

This granola can be made in small quantities, but you won’t want to because it doesn’t stay around too long. My advice is to make a few batches and store them in airtight containers. I like to eat it with lactose-free milk, but it also tastes great with almond milk as well. Enjoy.

Here’s the GRAND magazine link to the recipe: http://www.nxtbook.com/nxtbooks/grand/20150910_v3/index.php#/17