Kringle

Ingredients:

1 tablespoon yeast
1 tablespoon sugar
3/4 cup almond milk, heated
2-1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons vegan butter or coconut oil

3 tablespoons vegan butter or coconut oil
1/2 cup almond meal
3 tablespoons sliced almonds
3 tablespoons brown sugar
1 teaspoon vanilla
3 teaspoons cinnamon
a pinch of salt

2 teaspoons agave
1 teaspoon coconut oil
2 tablespoons sliced almonds
1 tablespoon sugar
small handful of mini chocolate chips (optional)

Combine the yeast and sugar and pour lukewarm almond milk over it. Set aside for 10 minutes or so and then stir in the remaining dough ingredients. Cover and allow to rise for an hour.

Combine all filling ingredients and set aside.

Roll out the dough as thin as possible and spread the filling over it, leaving a 1/2 inch border. Roll the dough up and then cut down the center lengthwise to expose the layers inside. Braid them over each other and then pinch both ends together to shape into a circle.

Whisk the agave with the coconut oil and brush over the surface of the dough. Sprinkle with the sugar, sliced almonds, and chocolate chips. Allow to rise again for about half an hour.

Bake at 350 for about 25 minutes.