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Ingredients Crust: 1 Sway Orange Cinnamon Pikelet/Waffle mix 400g 200g cold butter, cubed (plus an extra bit to grease dish) ½ – ¾ cup iced water 1 cup rice flour Filling: 2 apples, peeled and cubed 1 Tbsp butter 3 Tbsp raw sugar ¼ tsp ground cloves ¼ tsp ground cinnamon Squeeze of ½ lemon, plus a few shavings of lemon peel 1 ½ cup frozen mixed berries Directions for Apple and Mixed Berry Pie Place dry pikelet/waffle mix into a food processor with butter and pulse until mixed and crumbly. Turn on the pulse and slowly add water until the dough starts to form. Remove from food processor and gather into a ball (do not work the dough too much). Wrap into plastic cling wrap and put into the refrigerator for at least one hour. Filling: In a saucepan, melt the butter and add the apple and raw sugar. Cook until the apple begins to soften and then add the mixed berries, lemon juice, cloves, cinnamon, lemon juice, and lemon peel. Cook down on low heat until the fruit blends into compote. Set aside and let cool. Preheat the oven to 180°C. Lightly grease a pie dish and coat with a layer of rice flour. On a clean spot on your kitchen counter, sprinkle the rest of the rice flour and roll out your dough into a large circle. Place ¾ of dough onto a dish and flatten to line the dish. Add fruit compote and then make strips with the remaining ¼ of dough. Weave the strips across the top of the pie, pinch the edges with a fork, and cut off the rough edges. Bake in the oven for about 15 minutes, until the tops begin to brown. Remove from heat and let cool completely until moved from the tray. Serve with vanilla ice cream or plain yoghurt. Product in this recipe

Ingredients 1 packet Sway Orange Cinnamon Pikelet/Waffle 400g ½ cup vegetable oil 2 eggs 1/3 cup water ½ can pumpkin puree 2 Tbsp maple syrup 1 Tbsp molasses 1 tsp ginger ½ tsp allspice ½ tsp cloves 1 tsp ground ginger Directions for Pumpkin Gingerbread Preheat oven to 175°C and lightly grease a loaf pan. In a large bowl, mix the vegetable oil, eggs, water, pumpkin, maple syrup, and molasses. In a separate bowl, combine the orange pikelet/waffle mix, ginger, allspice, cloves, and ginger. Add the dry mixture to the wet and mix thoroughly. Pour into loaf pan and bake for about 30 minutes, until golden on top. Let cool completely before removing from pan. Product in this recipe

Ingredients Pancakes 1 Sway Gluten-Free Lemon Pikelet/Waffle Mix 250g ricotta 2 eggs, separated 25g melted butter (plus more for skillet) 1 cup milk Topping 40g butter 1 heaping Tbl honey 1 cup almonds, roughly chopped or crushed 1 apple, halved and sliced 1 tsp fresh ginger, minced 1 tsp fresh lemon peel, minced Directions for Ricotta and Lemon Pancakes For the topping, heat a medium-sized frying pan, melt the butter and honey together, and then add the ginger and lemon peel. Next, add the almonds and cook for about 1 minute. Lastly, add the apples, stir through and turn off the heat. Stir occasionally while you cook the pancakes. In a large bowl, mix all of the pancake ingredients together except for the egg whites. In a smaller bowl, beat the egg whites until the mixture is stiff and then fold into the pancake batter. Heat a large skillet and melt additional butter. Wipe excess butter with a paper towel and then spoon on rounds of pancake batter. Brown each side of the pancakes and serve warm with apple mixture. Serves 3-4 Product in this recipe

Ingredients Pancakes Sway Lemon Pikelet/Waffle Mix 400g 2 ripe bananas, mashed 2 eggs 50g melted butter 125ml milk (add more if mixture too thick) 1 tsp coconut oil (for pan) Topping 2 tsp coconut oil 2 semi-soft pears, peeled and sliced in quarters long-wise 1 ½ tsp fresh, minced ginger 1 tsp fresh, minced orange peel 1 tsp fresh, minced lemon peel 1 Tbl coconut sugar ¼ tsp cloves ¼ tsp cinnamon 1/8 tsp ground allspice Maple syrup Directions for Dairy Free Chocolate Beetroot Cake Topping can be made first. Melt the coconut oil in a medium pan and add the ginger and citrus peel. Cook for about 1-2 minutes and then add the pears. Cook for about 5 minutes and flip pears gently so that they do not fall apart. Sprinkle atop with coconut sugar, cloves, cinnamon and allspice and cook a further 1-2 minutes. Set aside. In a large pan, prepare pikelet/waffle mix per instructions but add the two mashed bananas and lessen the milk quantity. Top the pikelets with the grilled pears and add maple syrup for extra deliciousness. Serves 4. Product in this recipe

Ingredients 1 Sway Orange Cinnamon Pikelet/Waffle Mix 400g 2 eggs 50g butter, melted 1 cup milk 4 whole tamarillos 1 cup water (plus more for poaching) 1 cup sugar 2 Tbl honey 1 vanilla pod Directions for Dairy Free Chocolate Beetroot Cake Fill a medium-sized saucepan with water and boil. Add 4 whole tamarillos and poach for 30 seconds. Remove from water and set aside to cool slightly. Peel, but leave stems attached. Prepare Sway Pikelet/Waffle Mix, using the eggs, butter, and milk, per packet instructions. In a large frying pan, heat water (1 cup), sugar, and honey. Slice vanilla pod lengthwise, scrape seeds into mixture, and then add the bean as well. Continue heating the mixture until sugar dissolves and liquid begins to thicken. Add peeled tamarillos and cook for about 5 minutes, occasionally pouring mixture atop to coat. Place one tamarillo and a few spoonfuls of mixture onto each set of waffles. Eat immediately. Serves 4. Product in this recipe

Ingredients Base: 1 Sway Pistachio Orange Cardamom Cookie mix 400g Ingredients: 4 green apples, cored and diced (skin on) 1 cup water ½ cup lemon juice 2 Tbl raw sugar Pinch of salt 2 cups feijoa pulp Crumble: 400g Sway Lemon Pikelet/Waffle Mix 1 tsp dried ginger 125g cold butter, diced Directions for Feijoa and Green Apple Crumble Place cut apples into a medium-sized saucepan. Add water, lemon juice, sugar, and salt and bring to a boil. Turn down heat and cover for a few minutes, then add feijoa pulp. Stir through and cook for a further two minutes. Pour mixture into a colander and let excess liquid drain while preparing the crumble topping. In a large bowl, add Sway Pikelet/Waffle Mix, ginger, and butter. Rub through with your hands until butter and ginger are completely blended and crumbly. In a greased, ovenproof dish, pour in a wet mixture and top with the dry mixture. Bake in a pre-heated 180°C oven for 20-25 minutes, until the top browns and the fruit bubbles to the top. Eat warm with ice cream or yoghurt. Serves 4. Product in this recipe

Ingredients 1 Sway Pistachio Cookie Mix, 400g 2 eggs 3 Tbl flavorless oil 1/2 cup white chocolate buttons Dried, ground, hibiscus flower, and orange peel for sprinkling (may also use ground pistachios or dried, ground rose petals) Directions for ​Pistachio Cookies with White Chocolate Prepare the Sway Pistachio Cookie Mix per instructions, using the two eggs and oil. Let cookies cool. In a small double boiler, place water in the bottom and the white chocolate buttons on top and heat at a low temperature until melted. Dip one half of each cookie into the white chocolate and sprinkle with dried, ground orange peel and hibiscus flower. Product in this recipe

Ingredients 1 Sway Lemon pikelet/waffle mix 400g 1 cup, milk 1/2 cup lukewarm water 4 large eggs 55g butter, melted Directions for Lemon Crêpes Add all ingredients into a large bowl and mix thoroughly. Cover with plastic wrap and let the mixture sit for 1/2 hour. Heat crepe maker to medium (or lightly grease a skillet) and pour the mixture to thinly coat. Use a crepe stick wooden spreader or spatula to even out batter and cook for about 20 seconds or until crepe starts to brown. Remove from heat, add your favourite filling, tuck in the ends, and roll. Product in this recipe

Ingredients 1 avocado 3 Tbsp cocoa powder 3 Tbsp maple syrup 2 ½ tsp Tequila 1 Tbsp fresh orange peel, minced (plus more for topping) 2 tsp brown sugar 1 pinch of salt Directions for ​Avocado Icing Combine all ingredients in a blender or food processor until smooth. Spread onto each cookie and sprinkle with a little extra orange peel.

Ingredients: 2 hard boiled eggs, mashed 3 Tbl mayonnaise 1 garlic clove, minced 1 tsp peanut oil for dressing plus ¼ cup for frying tortillas 2 Tbl lemon juice 1 tsp honey 3 Tbl roasted sesame seeds ¼ cup Tio Pablo Spicy Roasted peanuts, crushed 2 La Morena Chilpotle Peppers, diced Salt and coarse black pepper, to taste 1 celery stalk, diced ½ cup corn kernels ¼ cup red onion, diced 425g canned tuna, drained Lettuce, sliced red cabbage and sliced radish 1 packet, Tio Pablo Chicas Tortillas (18pk) Fresh coriander leaves, to garnish ​ Directions: In a medium sized bowl, add all ingredients, up until the salt and pepper, and mix thoroughly. Add the celery, corn and red onion and stir through. Add tuna and gently stir through again. ​ In a large frying pan heat the remaining ¼ cup peanut oil until sizzling and add a layer of chicas tortillas. Cook until golden and crunchy and then blot on paper towels to remove excess oil. ​ Place tortillas onto a plate, add a layer of lettuce, cabbage and radish, then a dollop of tuna salad. Garnish with a sprig of coriander. Serves 4-6

Ingredients: 6 large, fresh jalapeño peppers 60g feta 2 Tbl slivered almonds 1 cup Tio Pablo Masa Harina 1 cup yellow corn meal 2 cups milk 2 eggs 1 ½ tsp baking powder 1 tsp salt ½ cup grated tasty cheese Plain yoghurt to garnish Directions: Slice each jalapeño on one side into a “T” – horizontally alongside the stem and then down along the base – leaving the opposite side intact. ​ De-seed each one and stuff with feta and slivered almonds. ​ In a large bowl, mix through the masa, corn meal, baking powder and salt. ​ In another bowl, mix through the milk and eggs. Pour the wet ingredients into the dry and blend through until smooth. ​ Pour ½ of the mixture into a greased 8 x 8 inch baking dish and place stuffed peppers atop, lined up in a row . Pour remaining mixture on top. ​ Sprinkle on tasty cheese and bake, covered with aluminum foil for about ½ hour. ​ Remove foil and bake at 180ºC for about 15 more minutes until brown on top. Serve with plain yoghurt. Serves 4.

Ingredients: 1 medium onion, diced 1 large clove garlic, minced 1 Tbl olive oil 2 tsp Tio Pablo Chilpotle de Plata 200g beef mince 1 red capsicum, diced 200g canned whole kidney beans, drained 1 courgette, diced ½ cup fresh coriander, chopped (stems fine) Tamal topping: ¾ cup Tio Pablo Masa Harina ¼ cup flour (rice flour for gluten free option) 2 tsp Tio Pablo Red Chilpotle Salt, plus extra for sprinkling atop ½ tsp black coarse pepper 25g butter, melted 2 eggs 1 tsp agave syrup (or maple syrup) 1 cup milk 1 Tbl La Morena Chilpotle Sauce (Salsa Picante) ¾ cup grated tasty cheese Directions: In a large frying pan, brown the onion and garlic in olive oil. Next add the Chilpotle de Plata spice mix and the beef. Cook until meat begins to brown and then add the capsicum, beans, courgette and coriander. Cook for another 5 minutes or so, until the veggies begin to soften. Remove from heat and set aside. Preheat oven to 200°C In a large bowl, mix through the masa harina, rice flour, red salt and pepper. In a smaller bowl, whisk the butter, eggs, agave, milk and chilpotle sauce. Add the wet mixture to the dry and stir thoroughly until completely blended. Pour the meat and veggie mixture into a baking dish and top with the tamale batter. Sprinkle cheese and a little more red salt on top. Bake in the oven for about 20 minutes, until the top is browned. Serves 4

Ingredients: 1 Kohrabi, peeled and cut into thin strips 1 Watermelon Radish (or 2 plain radishes), cut into thin strips 1 Chayote (Choko), peeled and cut into thin strips 1 Carrot, peeled and cut into thin strips 1 mandarin, peeled and segmented ¼ cup fresh mint ¼ cup fresh coriander ½ cup Tio Pablo Spicy Roasted Peanuts Dressing: ½ dried habanero chilli, seeded, softened in boiled water and finely minced ¼ cup peanut oil ¼ cup cider vinegar 1 Tbl orange juice, plus 1 tsp minced peel Juice of 1 lime plus 1 tsp minced peel 1 clove garlic, minced 1Tbl red onion, finely minced 1 tsp Tio Pablo Mexican Oregano ¼ tsp sugar Salt and coarse black pepper to taste ​ Directions: Combine salad ingredients in a large bowl and the dressing ingredients in a smaller one. Pour dressing atop, mix through and serve.

Ingredients: 50g Tio Pablo dried Morita chillis, de-stemmed 1 brown onion, roughly diced 1 clove garlic, roughly chopped 1 bay leaf ½ tsp ground cinnamon 2 whole cloves 2 tsp sea salt 1 Tbl ground piloncillo or brown sugar 1 tsp dried Mexican oregano 1 tsp dried thyme (or 1 sprig of fresh) ¼ cup white vinegar ½ cup water ½ cup olive oil ​ Directions: Place all ingredients except the olive oil into a slow cooker and place onto low setting for about two hours. The onions and Moritas should be soft. Spoon mixture into a blender and purée, while slowly pouring in the olive oil. Taste and add extra salt and/or piloncillo as needed. Let salsa sit for an hour or more so that flavours can develop. Place into a sealed jar and refrigerate (up to two weeks).

Ingredients: 300g Tio Pablo Tomatillos, drained 3 small plum tomatoes, chopped 1/2 white onion, chopped 1 clove garlic, chopped 2 small pods of Tio Pablo Morita chillis, chopped 1 tsp dried Marjoram 1/2 tsp sugar 1/2 tsp sea salt 1 tsp cracked black pepper Pinch of ground cloves ​ Directions: Place all ingredients into a saucepan, heat through and mash with a wooden spoon, letting the onion and tomato char a bit. Scoop all ingredients into a blender or food processor and mix thoroughly. Season with extra salt and pepper if necessary. Serves 4.