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Cornflakes and chocolate are our favourite, so mummy let us make chocolate cornflakes for her bakery blog this week. We started making them by pouring cornflakes into a chocolate mixture. When they were ready, we tasted them and they were yummy. And later in the day we had one more, Hooray! And it was fun.
Ingredients: (makes 12 fairy cake cases)
200g dark chocolate
2 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
75g cornflakes (we use gluten free and try to go for lower sugar)
Method:
Line up 12 fairy cake cases. Melt the chocolate in a bain-marie, then add the coconut oil, maple syrup and vanilla. Stir in the cornflakes so they are completely covered, then spoon mixture into the prepared cases. Place in the fridge to set, and take out ten minutes before eating.
Enjoy
James & Jack
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.