Just as I upped the ante on healthy eating for the kids, along came my turn for Super Snack at school. Technically all this involves is providing Chloe and her classmates with a mid-morning nibble. It should be simple. We are encouraged to make it healthy and to include at least one fruit. No-one is in a better position to do that than me, which means I also find it a bit stressful. The pressure! To make it worse, at the tender age of four-and-a-quarter (don’t forget the quarter!) Chloe is already very concerned about what her classmates think. No carrots please mummy!After a rather lengthy debate, we settled on oranges, strawberries and… chocolate cornflake cakes. The poor kid, I can never seem to let her have an all-out treat without polluting it in some way with something nutritious. Not that cornflake cakes are traditionally guilt-free but of course I have made mine over.These little chocolate treats are a great compromise, halfway between something super healthy and something super naughty. I have replaced the traditional cornflakes with Nature’s Path Mesa Sunrise cereal it’s widely available here and easy to find in the organic section of most grocery stores. Lindo’s, MarketPlace, Miles and Supermart all carry it. Mesa Sunrise is corn-based, but also includes buckwheat, quinoa and ground flaxseed. The combination helps to raise the fibre, protein and good fat content but it’s still gluten-free. One thing to note, the flakes are really tasty but they are a bit more crunchy than regular cornflakes, so I partially crush mine to make it easier on little mouths.I have left the chocolate content alone in this recipe (although admittedly I used the decidedly non-budget organic chocolate chips from Miles). I have switched the honey for agave syrup though, because as a natural sweetener with a lower glycemic index than honey or sugar, it’s less likely to make your children bounce off the walls. My final trick is to replace some of the cornflakes with organic coconut flakes (Lindo’s, Miles) and ground flaxseed. You can use any ground flaxseed, but I used the Linwoods ground flaxseed, cocoa, strawberry and blueberry mix from Miles. This adds an extra dose of antioxidants for good measure.The Linwoods mixes are reasonably priced given the quantity you get, but it’s an expensive option if you use it for this recipe only. I also use mine in smoothies, muffins, on granola and in yoghurt and love the extra dose of gentle fibre and omega 3. But if all these extra add-ins make your wallet weep, ditch them you will still be making a significant and super nutritious change just by switching the type of cornflakes you use.Finally, portion size is important. I made these in little muffin cases. It’s enough to provide a chocolaty treat, without overdoing the sugar. Having said that, I did eat three. Whoops!Next week we’ll be moving on to some healthy summer BBQ options for adults. There’s been an awful lot of chocolate and kids’ stuff over recent weeks so let’s flip the focus back to you.Chocolate cornflake cakesMakes 24 mini-treatsIngredients:1 ½ c semi-sweet or bittersweet chocolate chips50g or ¼ c Earth Balance vegan margarine2 tbs agave syrup3 ½ c Nature’s Path Mesa Sunrise corn flake cereal¼ c “Let’s do Organic” unsweetened coconut flakes or desiccated coconut¼ c Linwoods ground flaxseed, cocoa, strawberries and blueberries mix2 mini muffin pans (24 total)24 mini muffin casesMethod:1. In a large bowl, crush the Mesa Sunrise flakes (with a masher or wooden spoon) until they are broken down by approximately 50 percent. Set to one side.2. Gently melt the Earth Balance and agave syrup in a large pan over a gentle heat.3. Once melted, add the chocolate chips, turn off the heat and allow the chocolate to melt, stirring occasionally.4. Stir in the Mesa Sunrise flakes, coconut and flaxseed mix until everything is evenly coated.5. Spoon the mixture into the muffin cases and set in the fridge.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details visit www.natural.bm or call 236-7511.