Epicurus Features Tonewood Maple Flakes


Laurie’s Kitchen November 2012


I have a new ingredient to use this Thanksgiving.  No more maple syrup in my sweet potatoes.  I am using TONEWOOD MAPLE FLAKES, a crunchy topping for casseroles and cakes, fresh berries, and even salads.  These delicious flakes dissolve and add a subtle sweetness to dishes.  I love it on my oatmeal and yogurt in the morning. http://www.tonewoodmaple.com/collections/solids.

Dori Ross


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