Our products make grrreat ingredients to bake with, so whether you’re a star baker or clumsy bear beginner, why not grab your apron and get baking? Here are a few favourites to get started with...
Preheat your oven to 180oC/gas mark four. Place your flour and honey in a bowl then rub in butter.
Chop up Yoyos into small bits and mix in. Stir in your milk to make a dough.
Grease a baking sheet.
Lightly flour a surface then roll out your dough to about three-quarters of an inch thick.
With a heart scone cutter of the desired size cut out heart shapes.
Place on the sheet and brush with a little milk. Bake for up to 20 minutes until golden brown. Grrr enjoy.
250g self raising flour
4 tbsp honey
3 BEAR Yoyos (6 rolls)
Preheat your oven to 200oC/gas mark 6. Peel your ripe bananas and mash them in a large bowl.
In a smaller bowl, beat your eggs. Stir the eggs and milk into the bananas. Puree with a hand blender.
Chop up Yoyos into little bits and fold into the mix with the flour, bicarbonate of soda and baking powder.
Spoon a generous amount of the mixture into each muffin case. Bake for 20 minutes, until risen and golden brown. Serve warm drizzled with honey and Grrreek yoghurt.
250ml full fat milk
4 ripe bananas
150g plain flour
1 tsp bicarbonate of soda
half tsp baking powder
3 BEAR Yoyos (6 rolls)
Get a campfire going. Chop Get a campfire going. Chop up yoyos into small bits and put half in a pan over fire with the apple juice, reduce to a syrup.
Pour flour & milk powder into a bowl, mix and make a well in the middle. Beat egg and pour into well and add the rest of the chopped yoyos.
Start to mix adding the fruit juice mix slowly then knead into a dough. Divide into satsuma sized balls and pat-flat.
Heat in a hot pan and cook until browned on both sides.
Drizzle honey over the bannocks and turn in pan. Serve warm. The egg is optional.
10 cups plain flour
5 cups skimmed milk powder
1 litre apple juice
8 BEAR Yoyos (16 rolls)
Put the oats and the milk in a large pan over a medium heat.
Add some chopped up BEAR yoyos and tiny pinch of salt, then stir with a wooden spoon.
Bring to a simmer for 5 minutes, stirring often to make a smooth creamy porridge.
Pour into a bowl and munch on a chilly winter’s morning. Brrr!
50g rolled oats
300ml milk/soya milk
a pinch of salt
dribble of honey
1 BEAR Yoyos (2 rolls)