We recently held a child-led “Bear Waffles Day” to celebrate forest bears and learn about palm oil. In Indonesia, sun bears are a vulnerable species and their habitat in the tropical rainforests is being threatened by palm oil plantains. Palm oil trees grow best in tropical conditions, so large amounts of the rainforest are cut down and burnt to make space for the palm oil trees.
I made a powerpoint presentation about sun bears and palm oil and the lumps of palm oil that washed up on Brighton beach.
We cut out pictures of products that had palm oil in them and some that were palm oil free, and participants tried to guess which was which. Learning about how many products had palm oil in them was both shocking and eye-opening. Some participants also wrote letters to McVitie’s and Jacobs protesting about the use of palm oil in their biscuits.
When we made the waffles, we deliberately used palm oil free ingredients.
- 250g plain flour
- 7g baking powder
- 20g caster sugar
- 5g salt
- 475ml milk
- 2 eggs
- 30ml vegetable oil
The money for the waffles we made has been donated to rainforest charity and ONCA ally FIWY.
Weigh all the dry ingredients, pace in large mixing bowl. Break the eggs into the milk and beat the mixture.
Add the egg and milk mixture to the dry ingredients. Add the oil and mix all the ingredients together until the large lumps have all been broken up. Do not over mix otherwise the waffles will be heavy when cooked
Preheat the waffle maker and spray with oil (1 cal spray works well)
Pour ¾ of a cup of batter into the waffle maker and cook for 3-4 minutes or until golden brown and crispy on the outside
Cooked waffles can be frozen and heated up in a toaster. Unused waffle mixture can be kept in a container in the fridge for up to two days.