• A Sappy Love for Tonewood Maple

    by  • November 1, 2013 • African Heritage & Health Week, Breakfast, Fall, Kwanzaa Recipes, Media Relations, Recipes, Tonewood Maple, Whole-Grains, Winter, Yogurt • 1 Comment

    Maple Pecan Granola

    Like most kids, I grew up with pseudo maple syrup. I can’t recall the first time Mother Nature’s version was introduced to my kitchen, but the switch to the real sap had to be an immediate choice over the brand with corn syrup and caramel color. When Tonewood Maple Syrup approached MyLifeRunsOnFood.com to participate in their Tasting Troupe program, I didn’t hesitate to answer yes. Tonewood Maple Syrups are pure, unblended, doesn’t have artificial flavors and they work with small farmers. A portion of all sales is donated to 1% for the Planet to support University of Vermont’s Proctor Maple Research Center’s* climate change research efforts with a focus on improving harvesting technology and understanding maple trees. 

    Maple Pecan Granola

    Tonewood’s marketing of artisanal maple products while improving sustainable practices for maple trees is the brainchild of Dori Ross, who grew up on a Canadian farm, and she’s a former executive at Gillette. About ten years ago, Ross became reacquainted with her childhood roots, when she watched the process of maple sugaring, which is the collection of sap from maple trees and turning it into syrup. She decided to combine her love of maple syrup and marketing background to teach the world about Vermont’s sugarmarker farms. Many of them are generations owned.

    Dori Ross, Founder of Tonewood Maple

    Dori Ross, Founder of Tonewood Maple

    Learn more about Tonewood Maple's Adopt a Tree Program at http://www.tonewoodmaple.com/pages/adopt

    Learn more about Tonewood Maple’s Adopt a Tree Program at http://www.tonewoodmaple.com/pages/adopt

    To further bring awareness to Vermont’s sugarmakers, Ross started a tree adoption program. “I have a relationship with the farmers. I spoke to every sugarmaker in the Valley. I was looking for those farms that I could support and elevate their stature. If I could support  them it would increase the likelihood of the next generation continuing on….” said Ross. As part of the program, participants get two shipments of premium artisan maple products produced from the bounty of their adopted tree. It’s similar to a Community Supported Agriculture (CSA). The first shipment is delivered in the Spring, in which participants receive The Four Grade Collection. The second shipment, Sweet Pairing, is delivered in the Fall. The package includes a maple cube and their award-winning wafers.

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    After tasting the real maple syrup, I’m addicted to its natural sweet flavor. It’s poured in my morning coffee, drizzled over desserts and it sweetens granola. One advantage of making homemade granola is adding more nuts, especially my favorite pecan. To demonstrate my love for maple syrup, a little bit of it is mixed into unsweetened Greek yogurt. Of course it’s topped with Maple Pecan granola, in which the recipe is below. If I continue to feel careless about my daily sugar intake, I might sprinkle Tonewood’s Maple Flakes on top for a sugary crunch.

    Too much for maple syrup for a health nut like me? Yes and no. It’s my way of making up for all the awful pseudo maple syrup poured on childhood pancakes.

    Special Offer for November 2013

    For every $25 purchase or greater at TonewoodMaple.com, receive an eight-pack of maple wafers for FREE. This offer is limited to one promotion per customer per month. This offer starts November 1, 2013 and ends Nov. 30, 2013. Use promo code: MLROFNOV

    *The Proctor Maple Research Center was established in 1946 with the donation of the former Harvey Farm in Underhill Center, Vermont, to the University of Vermont by Governor Mortimer Proctor. Research has centered on the sugar maple tree (Acer saccharum Marsh.) and its products–sap and syrup. Funding for research comes from Federal, State, and private sources. Much of the applied research has provided new and/or improved techniques for efficient sap collection and evaporation systems and for improvement of maple syrup quality while basic research has contributed to an improved understanding of the physiology and towards the continued health of sugar maple trees. Learn more here.

    Maple Pecan Granola

    Ingredients

    • 1 cup Tonewood Dark Amber Maple Syrup
    • ¼ cup blackberry, concord grape or favorite jam
    • 1 tsp. vanilla extract
    • 2 to 3 tbsp. coconut or olive oil
    • ¼ cup coconut or brown sugar
    • 2-½ cups old-fashioned multigrain cereal oats
    • 1 tbsp. flax seeds
    • 2 tsp. chia seeds
    • ¼ cup sunflower seeds
    • 1 cup roughly chopped pecans
    • ½ cup walnuts
    • ½ tsp. sea salt
    • 1/2 cup Tonewood Maple flakes
    • (Optional, not pictured in this recipe) 1 cup sulfite-free and juice sweetened dried cherries or cranberries

    Directions

    1. Whisk maple syrup, jam, vanilla and oil over medium heat in a small saucepan. Bring liquids to a simmer, but don’t let it boil. Set aside from heat to slightly cool.
    2. In a large bowl, toss sugar, oats, seeds, nuts and sea salt. Mix in the liquid sweeteners. Evenly spread granola mixture over a baking sheet. Place in the oven and mix every 11 minutes or until the granola starts turning light brown, about 45 minutes.
    3. Turn off heat and remove baking sheet from the oven. Mix the granola one more time and let completely cool.
    4. Toss 1/2 cup of maple flakes and optional dried fruit with the granola.
    5. Enjoy with yogurt or sprinkle over vanilla ice cream.
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    One Response to A Sappy Love for Tonewood Maple

    1. November 11, 2013 at 9:24 am

      OMG!!! This looks so delicious… I am making it soon! Maybe even use as Xmas gifts!!!

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