Can I use branflakes instead?

[Thomcat]

I want to make those cornflaks chocolate crisp cake things with lottie but I'd like to use branflakes instead of cornflakes, would it still work / tast / be okay?

should be.

Can't see why not.

sound great - I've just made flapjacks with DD and DS - can't wait to get them off to bed so I can eat them all (joke.....!). We also made pizzas (including the dough), been out there in the kitchen for hours, the place is a tip, flour everywhere and guess what, they don't like them. Now I have to find something to give them for tea! aaaargh!

in fact I probably will try bran flakes instaed as the sound quite yummy actually.

LOL Kbear, story of my life!

Okay, branflakes it is.

By the time they are coated in chocolate etc will they actually be healthier than using cornflakes?

I love the taste of branflakes rather than cornflakes

I will tell myself they are healthier.

Let us know how they turn out.

Yes!

And chocolate is good for you anyway, isn't it?

well they will be better than shop bought ones anyway TC. I read the list of ingredients on the cereal bars I usually buy and was quite shocked by the added extras which only preserve or add chewiness. My homemade ones don't need preservative cos they'll all be gone by Monday and with enough golden syrup they are lovely and chewy (I have made hundreds searching for the right ingredients so they are the right consistency and now have the magic recipe which is so simple, if anyone wants it!). I'm not trying to be wonderwoman but I think every little helps when you are getting your kids to eat healthily. (and I love baking!). Enjoy your cakes!

of course - chocolate is a vegetable (?read on) and we all know vegetables are good for you.

A cocoa bean is a pulse - pulses are good for us.
Milk is dairy and milk is good for us.
Sugar is made from sugar cane (a vegetable) and limited amount of sugar is good for us as it gives us energy.

I rest my case.

lol you lot.

Kbear PLEASE can I have your receipe, pleaseeeeeee

flapjacks - recipe from Dairy Book of Home Cookery

100g butter
75g golden syrup
75g soft brown sugar
225g rolled oats

melt butter, syrup and sugar (microwave - 1 min then stir til melted). Stir in oats - mix well. I line the pan I use with foil then I can lift it out easily to cool. Press into the tin.
Bake at 180 degrees C Gas Mark 4 for about 20-25 mins. Leave in the tin for 10 mins then cut into slices or squares. But still leave them in the tin until cool or they might break.

I usually bake cakes with flora but have found that as flora is designed to stay soft, flapjacks don't set hard. So in this case I use butter!

TC, I make flapjacks to a similar recipe to KBear's, but I use Waitrose rolled oats with added wheatbran, which is something that may help Lottie. I also add some dried fruit to the mix after stirring in the oats (e.g. sultanas, chopped dried apricots). And for fat I use an olive oil spread which does stay soft but I like my flapjack squashy (it's harder to get out of the tin in one piece, but I've never had any complaints). (And it's a healthier type of fat supposedly).

Scrummy, thanks girls.