Nutritious and Delicious Cooking Demonstration

If you were at our Coffee & Catch up on Thursday and saw or tasted something amazing that eloise from FOODe Catering whipped up – then here are all the recipes!

Also some fun pics from the day!!



Coconut and Chia Breakfast Pudding

400ml Coconut milk (or any plant based milk)

¼ cup chia seeds

1 Tb coconut sugar

• Combine all together, stir occasionally over 30 minutes

• Portion into cups or containers

• Finish with your choice of toppings

(Mango, pomegranate, mixed toasted seeds, fresh berries etc)



Chocolate and Chia Pudding

400ml Coconut milk (or any plant based milk)

¼ cup chia seeds

2 Tb coconut sugar

1 ½ Tb Dutch Cocoa Powder

• Combine coconut milk and cocoa and mix until well combines (no lumps)

• Add remaining ingredients

• Stir occasionally over 30 minutes

• Portion into cups or containers

• Finish with Raspberries, whipped coconut cream and cocoa nibs


Cinnamon Granola (1kg)

160g maple syrup

1 Tablespoon Vanilla extract

2 Tablespoons coconut oil, melted

75g shredded coconut

275g oats

2 tsp cinnamon

1 tsp sea salt

175g almonds (and or walnuts)

75g pumpkin seeds

75g sunflower seeds

60g cranberries (optional)

• Pre-heat oven to 170

• Line a baking try with baking paper

• Place the wet ingredients into a bowl

• Place dry ingredients into another bowl

• Combine all ingredients

• Spread onto lined tray and bake for 35minutes

• Add cranberries when cooled (optional)


White Bean Hummus

400g cooked cannellini beans

½ tsp garlic

1/3 cup extra virgin olive oil

1/3 cup water or yoghurt

2 Tablespoons lemon juice

2 Tablespoons Tahini

1 tsp salt

• Combine all and blend smooth

Basil Pesto

1 cup picked basil leaves

½ teaspoon crushed garlic

2 Tablespoons grated parmesan

2 Tablespoons pine nuts

1/3 cup extra virgin olive oil

¼ teaspoon sea salt

Cracked pepper

• Combine all and blend smooth

Roasted Broccoli and Chickpea salad with Basil Pesto and Feta

1 head of broccoli cut into long pieces and roasted with olive oil and seasoning

2 Tablespoons sliced red onion

400g cooked chickpeas

½ cup Danish feta

¼ cup basil pesto

1 cup kale, chopped

1 Tb Lemon Juice

• Season to taste

• Combine all ingredients

Feel free to contact Eloise for any of your catering needs on

0421 757 740



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