Wholegrain scone: 1 small (30 g), Almond butter (natural): 10 g (1 tsp), Inulin: 5 g (1 tsp)
Wholegrain scone: 1 small (30 g), Almond butter (natural): 10 g (1 tsp), Inulin: 5 g (1 tsp)
1. Warm scone: Lightly warm 1 small wholegrain scone. 2. Spread almond butter: Spread 10 g almond butter on top. 3. Drizzle honey: Drizzle 5 g inulin on top. 4. Serve immediately.
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