Gluten-Free, Dairy-Free, Serves 12

Bread:

• 3 eggs
• 1/2 cup warm water
• 3 tsp yeast
• 1 1/2 tsp sea salt
• 3 Tbsp coconut sugar
• 12 Tbsp vegan butter
• 2 cups coconut flour
• 1 cup almond flour

Coating:

• 1/2 cup melted coconut oil
• 1 tsp pure vanilla
• 2 tsp ground cinnamon
• 1 cup brown coconut sugar

Topping:

• 1 Tbsp vegan butter cold
• 1/4 cup brown coconut sugar
• 1 tsp ground sugar
• 2 Tbsp chopped pecans

Directions:

Combine warm water, yeast, salt, and sugar in a large mixing bowl. Mix on low speed until incorporated. Add in eggs and melted butter mixing until combined. Gradually mix in the dough until it comes together. Remove the dough from the bowl and place it onto a lightly floured surface. Grease a large bowl and transfer to the bowl, cover the bowl with a towel and let sit for 1-2 hours or until it is doubled in size. Refrigerate overnight or for up to 5 days. When ready to bake remove and let sit at room temp for 15 minutes. Mix together coating and topping in two small bowls. Grease the bread pan and sprinkle the coating into the pan. Separate the dough into 3 lines and coat in the sugar coating. Interlace the dough together. Place into pan fold if necessary to fit. Cover the dough with a towel and let rise again for 1-2 hours. Put the topping onto the dough. Bake at 350 degrees F for 45-55 minutes. Tent with tinfoil after 15-20 minutes of baking and let cool for 10 minutes in pan.