Bake with BEAR

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...

BEAR’s top 5
baking essentials

  1. Wooden spoon
  2. Big mixing bowl
  3. Scales
  4. Apron
  5. Grown up’s permission

BEARilliant muffins


  • 250ml full fat milk,
  • 2 eggs,
  • 4 ripe bananas,
  • 150g plain flour,
  • 1 tsp bicarbonate of soda,
  • Half tsp baking powder,
  • 3 Yoyos (6 fruit rolls)
  1. Preheat your oven to 200oC/gas mark 6. Peel your ripe bananas and mash them in a large bowl.
  2. In a smaller bowl, beat your eggs. Stir the eggs and milk into the bananas. Puree with a hand blender.
  3. Chop up Yoyos into little bits and fold into the mix with the flour, bicarbonate of soda and baking powder.
  4. 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.

Flippin’ Fun Pawcakes


  • 1 1⁄2 cups plain flour
  • 1 tbsp baking powder
  • a pinch of salt
  • 1 teaspoon honey
  • 2 eggs
  • 2 tbsp butter (melted & cooled)
    1 1⁄4 cups milk
  • 20g BEAR Paws
  1. Pop all the dry ingredients in a bowl and mix in the eggs, milk and melted butter with a whisk. Then transfer the mix into a jug so it's easier to pour into the pan.
  2. Melt a teaspoon of butter in a frying pan on a medium heat. Pour in the batter and when the top of the pancakes start to bubble on the surface, flip and cook for another minute.
  3. Decorate with Paws and chopped bananas and drizzle with maple syrup, honey or lemon. Yum!
  4. *Ask the grown up who’s cooking to do a pancake flip show for you.

Straw-beary heart scones


  • 250g self raising flour
  • 4 tbsp honey,
  • 60g butter,
  • 3 Yoyos (6 rolls),
  • 150ml milk
  1. Preheat your oven to 180oC/gas mark four. Place your flour and honey in a bowl then rub in butter.
  2. Chop up Yoyos into small bits and mix in. Stir in your milk to make a dough.
  3. Grease a baking sheet.
  4. Lightly flour a surface then roll out your dough to about three-quarters of an inch thick.
  5. With a heart scone cutter of the desired size cut out heart shapes.
  6. Place on the sheet and brush with a little milk. Bake for up to 20 minutes until golden brown. Grrr enjoy.

Wild Bannock Bread


  • 10 cups plain flour (800g-1kg),
  • 5 cups skimmed milk powder,
  • 1 litre apple juice,
  • 8 Yoyos (16 rolls),
  • 1 egg
  1. 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.
  2. 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.
  3. Start to mix adding the fruit juice mix slowly then knead into a dough. Divide into satsuma sized balls and pat-flat.
  4. Heat in a hot pan and cook until browned on both sides.
  5. Drizzle honey over the bannocks and turn in pan. Serve warm. The egg is optional.

Perfect Porridge


  • 50g rolled oats
  • 300ml milk/soya milk
  • a pinch of salt
  • dribble of honey
  • 1⁄2 banana
  • 20g BEAR yoyos
  1. Put the oats and the milk in a large pan over a medium heat.
  2. Add some chopped up BEAR yoyos and tiny pinch of salt, then stir with a wooden spoon.
  3. Bring to a simmer for 5 minutes, stirring often to make a smooth creamy porridge.
  4. Pour into a bowl and munch on a chilly winter’s morning. Brrr!