Breakfast & brunch

Breakfast & brunch




1 banana
1 tablespoon vanilla
2 tablespoons flax seed meal

2 tablespoons coconut oil

2 cups coconut milk

2 teaspoon lemon juice

1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups all-purpose gluten-free flour

Measure and pour ingredients into your high speed blender and blend until smooth.Coat a pan with coconut oil or vegan butter. Pour 1/4 cup of batter into the pan. Wait until bubbles form before flipping the pancake with a spatula (about 3 minutes). If bubbles don't form, the pan isn't hot enough. Flip the
pancake and cook for another 2 minutes or until brown.

  • Caro Doss

Gluten Free Pancakes

[Makes 4-5 servings] – Adopted from Bob’s Red Mill

1 1/3 cups gluten-free flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1/2 cup unsweetened almond,
  coconut, or rice milk

2 tablespoons coconut oil

Combine the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the eggs, non-dairy milk, and oil. Stir wet ingredients into dry ingredients until smooth. Ladle approximately 1/3 cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry.

  • Caro Doss


1 TBS extra virgin olive oil

1 small onion chopped

1 red pepper chopped

1 medium sweet potato chopped

2 garlic cloves chopped

½ tsp sea salt

½ tsp black pepper

½ tsp red chili flakes (optional)

In a large sauté pan over medium heat, add the extra virgin olive oil. When the pan is hot, add chopped onion and pepper. After 2 to 3 minutes, add chopped sweet potato and sauté until soft (about 8 to 10 minutes). When the sweet potatoes are almost done, add thE garlic, sea salt, black pepper, and red chili flakes (optional).

Top with diced avocado, guacamole, or homemade salsa.
  • Caro Doss

The Perfect Burger

[Makes 4-5 servings]

1 lb/1/2kg ground beef or turkey

1 tablespoon chopped parsley

1 small onion, diced

1 tablespoon garlic powder

1 teaspoon kelp sprinkles

sea salt and black pepper to taste

Mix  ground beef/turkey with chopped parsley, diced onion, garlic powder, kelp sprinkles, sea salt & pepper into a large bowl. Form into patties & fry in a little coconut or extra virgin olive oil. Wrap in lettuce leaves or add to your favourite gluten-free burger roll

  • Caro Doss

Veggie Hummus Sandwich


  • 2 slices of sprouted whole-grain bread
  • 2 tablespoons hummus
  • 3 thin slices of cucumber
  • 2 thin slices of tomato
  • 3 slices of avocado
  • 1/4 cup alfalfa sprouts
  • 1/4 cup grated carrots


  1. Toast your bread.
  2. Spread one tablespoon of hummus on each slice of bread, layer up your veggies, and enjoy!
  • NGS Team