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Banana pineapple smoothie recipe

As many readers would know Sunday is market day for Brooke and I. Each Sunday we venture to South Melbourne markets to do the weekly grocery shop. Brooke is a woman on a mission when doing the grocery shop, methodically checking the items off the list, whereas I’m frequently straying from the plan. This Sunday Brooke turned around to see me holding not one but 2 whole pineapples (which, were not on the list). Pre-empting the question coming my way I said, “I’m going to make a banana pineapple smoothie”.

On the ride home, I now needed to back that audacious statement up so I Googled healthy banana pineapple smoothie recipe. To my surprise, I couldn’t find any, which appealed so I decided to make a hybrid of a couple I had read.

This is a quick and tasty way to start your morning. Simply combine your 4 ingredients, fresh pineapple, half a banana, half a cup of Greek yogurt, and 1 cup of Almond coconut milk (either plain almond or coconut milk will also work). Add half a cup of ice and blend for 60 seconds and your tropical banana pineapple smoothie is ready to drink.

With no added sugar this sweet and tangy banana pineapple smoothie recipe is secretly healthy!

Looking for more great smoothie recipes then check out our healthy purple smoothie or our kale smoothie.

Healthy banana pineapple smoothie recipe

Banana pineapple smoothie with Greek yogurt

Skinny banana pineapple smoothie with yogurt

Banana pineapple smoothie recipe

5.0 from 1 reviews
Banana pineapple smoothie recipe
 
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With no added sugar this sweet and tangy banana pineapple smoothie is secretly healthy!
Author:
Recipe type: Breakfast
Cuisine: Australian
Serves: 1
Ingredients
  • 1 cup frozen pineapple
  • ½ medium banana
  • ½ cup crushed ice
  • ½ cup Greek yogurt
  • 1 cups almond and coconut milk
Instructions
  1. Add fresh pineapple, banana, Greek yogurt and ice to the blender. Add 1 cup of the almond and coconut milk. Pulse until mixture is smooth. Pour into a glass and drink your refreshing tropical smoothie!
Notes
*DAIRY FREE OPTION: Leave out the yogurt.

 

Coconut flour pancake recipe

Winter has arrived in Melbourne, and it is COLD, REALLY COLD! And while coconut might not be  quintessentially winter, there is something about this coconut flour pancake recipe that seems perfect for a winter breakfast — enjoyed in my slippers and PJs, of course.

To be honest, I never order pancakes when we go out for breakfast. I’ll almost always choose something else — But for a quick and easy home cooked breakfast it’s hard to go past these fluffy coconut flour pancakes.

This recipe is a great example of a new twist on an old classic.  I don’t know much about its health benefits, coconut flour, but has a unique, nutty flavour making it perfect for pancakes. Fluffy, light, and slightly powdery they have a unmistakeable coconut flavour.

Your pancakes shouldn’t be too large as they can be difficult to flip as they are slightly more delicate than traditional pancakes. They cook quickly, so keep a close eye on them to make sure they don’t burn. Adding extra eggs in the batter help the pancakes hold together. We like to top our paleo coconut flour pancakes with fresh strawberries, banana, and a generous drizzle of maple syrup.

If coconut flour pancakes are not your thing then check out our recipe for Spanish baked eggs or easy lemon curd.

paleo coconut flour pancake ingredients

coconut flour pancake batter

paleo coconut flour pancake recipe

paleo coconut flour pancake recipe

coconut flour pancakes with strawberries and banana

Coconut flour pancake recipe paleo

5.0 from 1 reviews
Coconut flour pancake recipe
 
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Paleo coconut flour pancake recipe with fresh strawberries, banana, and a generous drizzle of maple syrup.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 4 eggs
  • ½ cup milk
  • 3 tablespoons coconut oil (liquid state, not solid*)
  • ½ cup coconut flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
Instructions
  1. Melt coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
  2. Heat a griddle or large skillet over medium heat.
  3. In a large bowl, whisk eggs, milk and oil until combined. In a separate medium bowl, whisk coconut flour, sugar, baking powder and salt until well blended.
  4. Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
  5. Grease griddle or skillet with oil or butter. Drop ladlefuls of batter, a scant ¼ cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
  6. Serve warm with your favorite pancake toppings.

 

 

No bake Mars bar slice recipe

Warning this recipe is highly addictive! Proceed with caution… This ultra indulgent no bake Mars bar slice recipe is also dangerously tasty.

Do you love chocolate? Caramel? That memory of chocolate crackles at every birthday party you went to as a kid? Then this no bake Mars bar slice recipe is for you!

Mars bar slice is one of those recipes that has been around for years! The ooey gooey melted mars bars, combined with rice bubbles and a chocolate icing set on top is not only a treat for the kiddies, it is also a treat for the adults!

If like me you’ve always wondered how to make Mars bar slice you will be pleased to know this recipe is so easy to make, requires only four ingredients and did I mention you don’t have to bake it? Perfect-o! This timeless favourite and crowd-pleasing treat is perfect for those time poor and perfect to make for parties or take along to functions. No doubt it will be a hit with all ages!

Simply melt the mars bars in a large pot with a little butter and add the rice bubbles. Filling a square tin with the mixture, top off with a simple Cadbury chocolate icing and allow to set in the fridge! Slice into bite sized pieces or a square depending on your preference. Voila!

Note – it is encouraged you share the mars bar slice with friends, family or work colleagues otherwise you will end up eating it all if you have no control!

If you like sweet treats then check out these our recipes for chocolate mint fudge or passionfruit marshmallows.

No bake Mars bar slice recipe ingredients

No bake Mars bars slice recipe instructions

No bake mars bar slice recipe

Cadbury chocolate mars bar slice recipe

Sliced mars bar slice

No bake Mars bar slice recipe

No bake Mars bar slice – recipe instructions

5.0 from 1 reviews
No bake Mars bar slice recipe
 
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Mars bar slice recipe the ooey gooey melted mars bars, combined with rice bubbles and a chocolate icing set on top is not only a treat for the kiddies, and is also a treat for the adults!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 20
Ingredients
  • 195g Mars bar chopped (approx. 11 bite sized Mars bars)
  • 75g butter
  • 3 cup rice bubbles
  • 200 g milk chocolate
Instructions
  1. Line a square 16 inch baking tray with baking paper.
  2. Combine your chopped Mars Bars and butter in a saucepan. Stir constantly over low heat, do not boil. Stir until the mixture is smooth.
  3. Stir in your Rice Bubbles.
  4. Press your mixture evenly into your lined baking tray.
  5. Microwave your chocolate in a small bowl until melted. Use a low setting. Stir every 20-30 secs.
  6. Spread the chocolate nice and even over the slice mixture and refrigerate until set.

 

Choc chip coffee biscotti recipe

This choc chip coffee biscotti recipe opened my eyes to the flavours you can have in biscotti. Before this recipe, I had only tasted Brooke’s cranberry and pistachio biscotti, which is amazing. But this coffee biscotti made with a combination of coffee, chocolate, walnuts, and cinnamon might be my new favourite!

We opted to use milk chocolate chips, however, you could use dark chocolate if you want to make it a bit healthier. Adding toasted walnuts delivers a slight hint of bitterness that cuts through all that sweetness, and adds a second layer of crunch.

The coffee biscotti’s crisp and crunchy texture comes from baking the cookies twice. The first baking sets the dough, while the second baking dries it out. The biscotti’s instantly recognizable long curved shape comes from forming the dough into a log and then cutting the log into slices after the first baking. The slices of biscotti are then baked until most of their moisture is removed.

Vary the length of the second bake to change the texture of your biscotti recipe. If you like a hard and crunchy biscotti, perfect for dipping in your coffee, you can bake them a bit longer than we did in the recipe. These cookies do store for several weeks in an airtight container making them perfect for unexpected guests or for keeping at your desk at work.

I love my coffee so there is only one thing better than drinking a coffee, drinking a coffee while eating a piece of this choc chip coffee biscotti!

Recipe adapted from Crumb.

Choc chip coffee biscotti ingredients

Choc chip coffee biscotti recipe

chocolate coffee biscotti recipe

Chocolate chip coffee biscotti

Choc chip coffee biscotti

Coffee biscotti – Recipe Instructions

Choc chip coffee biscotti recipe
 
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Coffee biscotti made with a combination of coffee, chocolate, walnuts, and cinnamon.
Author:
Recipe type: Breakfast
Cuisine: Italian
Serves: 40
Ingredients
  • 2 cups flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp instant coffee granules
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup cold (cut into small cubes)
  • 1 cup milk chocolate chips
  • ½ cup chopped toasted walnuts
  • 3 eggs, lightly beaten
  • Egg wash (1 egg, lightly beaten with 2 tbsp milk)
Instructions
  1. Preheat oven to 180 Celsius (350F). Line two large baking sheets with parchment.
  2. In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, coffee granules, and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture is fine and crumbly.
  3. Stir in chocolate chips, walnuts, and eggs until the dough is just barely moistened. Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times.
  4. Using floured hands, divide the dough into quarters. Shape each quarter into a 9" long roll. Place two rolls 4 inches apart on each of the prepared cookie sheets, gently flattening each one into a 2" wide slab. Brush the top and sides with egg wash.
  5. Bake in preheated oven for 30 minutes, or until the top of the slabs feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slabs on a wire rack to cool for 10 minutes.
  6. Once the slabs are cool enough to handle, cut crosswise into ½ inch thick slices. Place slices upright, inch apart, on cookie sheets.
  7. Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn biscotti over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center – don’t worry, they’ll harden up once they cool). Transfer to a wire rack to cool completely, then store in airtight containers.

 

Healthy banana muffins recipe

We’re a little obsessed with these healthy banana muffins at the moment because they are simple to make. Made with wholemeal flour these honey-sweetened healthy banana muffins are so fluffy and moist. It’s easy to forget they’re healthy muffins. They use basic ingredients and only one mixing bowl! Looking for a recipe to go with these banana muffins then check out our blueberry and lemon muffins or our healthy savoury muffin recipe.

Making your banana muffins with fiber-rich wholemeal flour, honey and coconut oil means they are relatively guilt-free.

These healthy banana muffins are the perfect treat for when you feel like something sweet. If you are trying to watch your treat intake, then it is so much better to bake muffins yourself, as you can choose exactly what you put in them! Meaning you can go easy on the refined sugars or leave it out completely if you like. These are perfect brunch snack on the weekend or for bringing to work for morning tea.

Making healthier snack choices, like these healthy banana and oat muffins is a great way to decrease your daily sugar intake. Feel free to add mix-ins of your choice, like or toasted nuts or raisins to put your own spin on the recipe.

The recipe calls overripe bananas and basic cupboard ingredients. Mixing them together in one bowl makes this the perfect snack recipe for busy people.

When cooked to perfection these wholemeal, honey-sweetened, healthy banana muffins are delicious.

Recipe adapted from Cookie and Kate.

Healthy banana muffins ingredients

Homemade healthy banana muffins recipe

Homemade healthy banana muffins recipe

Healthy banana muffins recipe

Homemade healthy banana muffins – Recipe Instructions

5.0 from 1 reviews
Healthy banana muffins recipe
 
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Total time
 
Made with wholemeal flour these honey-sweetened healthy banana muffins are so fluffy and moist. It’s easy to forget they're healthy muffins.
Author:
Recipe type: Brunch
Cuisine: American
Serves: 12
Ingredients
  • ⅓ cup coconut oil, melted
  • ⅓ cup honey
  • 2 eggs
  • 1 cup mashed banana, approx. 3
  • ¼ cup milk
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 ¾ cup wholemeal flour
  • ⅓ cup rolled oats, plus extra for sprinkling on top
Instructions
  1. Preheat oven to 165 degrees Celsius (325 degrees Fahrenheit). Grease the cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon).
  5. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy!