Coconut Raspberry Scones served with fresh, creamy yogurt is a pairing unlike any other, and perfect for your next tea party! Made with coconut cream, these scones are tender and moist, and bursting with raspberries.
Corn kernels are an amazing natural sweetener. High in many essential vitamins they offer a great burst of flavour to any dish. This is the perfect summer breakfast, healthy, colourful and naturally balanced.
This divine recipe comes from Sarah's first book I Quit Sugar. Sarah says "the processed version of this spread is a dire sugar explosion. This one, though, will fool even the most sceptical child". – I Quit Sugar