Page 56
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A crunchy and mildly sweet cereal that you can enjoy with cold almond milk or sprinkled over fresh yogurt. It is great to have on hand to eat on the go!

Page 101
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Store-bought granola bars almost always contain oats or nuts. Using a combination of seeds and coconut, these bars are both grain- and nut-free. The chocolate chips are a favorite for both me and my kids, but you could also use raisins or any other dried fruit.

Page 48
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Like many kids these days, Asher is currently attending a nut-free elementary school, so my previous bread recipes are no longer useful for his packed lunches. This nut-free sandwich bread is one of only three recipes in this book that utilize yeast, an ingredient you don’t see very often in the AAG kitchen (see page 9). It’s not essential, but oh my word, does it deliver an authentic, bready taste.

Page 36
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These fluffy waffles are a special weekend treat for us. The first time I made them, my husband Ryan exclaimed that they were the closest things to the real deal I had ever created. They have been a staple in our house for a couple of years, and he would never let it be any other way!

Page 241
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Thanksgiving just doesn’t feel the same without this creamy casserole, so I have re-created it Against all Grain–style, without the heavy cream, MSG, or gluten. I could eat the mushroom sauce in this dish by the spoonful.

Page 114
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Artichokes are most often served steamed, but grilling gives them a smoky kick, which is perfectly paired with this pungent rémoulade for dipping.