Frosted Cinnamon Square Biscuits

Kinda like cinnamon rolls, but quicker; cinnamon biscuits!

Start out with the 3:1:2 ratio [flour:fat:liquid] and then add some flavour: a bit of coconut sugar, cinnamon and salt.  I used fresh ground wheat flour, coconut oil and almond milk. Mix the dry ingredients and coconut oil in the food processor.  Blend until crumbly and then add the almond milk.  Blend a few more seconds to combine the ingredients, but stop as soon as they're combined.

The magic of square biscuits, there's no need to roll out and cut these.  Simply press the dough into a parchment lined pan and then score lines.

Bake at 350F until the top is browned ~25min.

While they're baking, mix a cinnamon drizzle topping: icing sugar, cinnamon, vanilla extract, almond milk and a pinch of salt.

Allow the biscuits to cool until they're warm to the touch and then drizzle with the topping.

Mango and Sweet Coconut Jasmine Rice

A variation on a favourite of mine, sticky rice with mango.

It a fairly simple dish, and one I used to eat often when I lived on an island.  It's sweet, savoury, creamy and satisfying.  To make this, I prepared jasmine rice and added: coconut milk, toasted coconut flakes, coconut sugar, salt and Thai basil.  I used only coconut milk, instead of water, to cook the rice and it was a bit too rich.  It would probably be better 50:50 water and rice.  Also, I used coconut sugar to give it a rich caramel flavour; again, a bit too rich.  Plain white sugar would be perfect.

While the rice is cooking, chunk the mango.

When the rice is finished cooking, allow it to cool slightly and serve with the mango chunks.  Garnish with Thai basil.  It's a delightful licoricey complement to the tropical flavours.