As you have been reading through my recipes, you have probably noticed that I use maple syrup quiet a bit as my sugar of choice for some of my dressings and for caramelization of nuts for my salads. I use maple syrup for its health benefits, as it still is a sugar, maple syrup holds more healthy minerals then most other sugars, one being antioxidants. As maple syrup is still in liquid form, the amount of water content in it is what holds the minerals, giving you more then others dried processed sugars. The maple syrup that I use comes from a little town in Ontario called Bancroft where my father Lyle Collins each year in early spring goes out and taps maple trees around his property
