a thought for food | maple, fruit and nut granola
a thought for food
from A Thought For Food
This particular granola recipe was inspired by Aimée Wimbush-Bourque’s fabulous book Brown Eggs and Jam Jars. And the timing couldn’t have been better. You see, Eric and I recently tapped our maple tree out back. He hooked up a spigot that was fitted with a tube that ran into a five gallon water jug. Within a day and a half, the thing was full. Since I’m the one who works from home (when I’m not out on a shoot), I was in charge of boiling the sap down into syrup. The process was not nearly as complicated as I thought it’d be, though the four hours it took (using three large pots) made me question how often we needed to do this. The result was wonderful, a light amber colored syrup with a natural sweetness that one only really finds in this or honey.
Click here to read the full post and get the recipe for
Maple, Fruit and Nut Granola
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