Our Mum is an amazing baker and at family dinners this berry and apple shortcake is always served for dessert.
Instead of using regular cane sugar in this recipe which is nothing more than empty calories our Mum has used coconut sugar. The reason being that during processing coconut sugar does retain nutrients found in the coconut palm. Some of these nutrients are potassium, magnesium and others. Coconut Sugar also has a GI of 35 which can help to maintain lower blood sugar and insulin levels. Compared with cane sugar that has a GI of 68 (anything over 70 -100 is considered high).Read More