It is officially winter now, and in many parts of the country, outside temperatures reflect the season.  It’s time, then, for a reminder of a grain-free, gluten- free “granola” that can also be ground in the food processor for a high-protein porridge.  Mmmm, I do love a bowl of hot “cereal” on cold mornings.  For this versatile recipe, which can be eaten either hot or cold, and which also makes an excellent trail mix, please click here.