1 Bob’s Red Mill Pizza Crust (comes with yeast)
2TBLS. Succnat (my favorite unrefined sugar but use anything granulated you like)
2 TBLS. Coconut Oil
2 Flax Eggs (2TBLS. Ground Flax Mix with 6TBLS water let sit 3 min)
1 ½ c. Almond Milk
3 medium sized apples, peeled and chopped finely
1c. Nuts….walnuts or pecans
2/3 c. Sucanat
1 tsp. Cinnamon
¾ c. Coconut oil (for dipping)
CARMEL SAUCE TOPPING
½ c. Coconut oil
½ c. Sucanat
1/8 c. Almond Milk
How to do it:
In a large bowl, dissolve yeast in milk. Add 2 tablespoons coconut oil, flax eggs, 2 tablespoons sucanat, salt and the pizza crust flour; beat until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining coconut oil.
In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled (sometimes is won’t double again, no worries) about 45minutes.
For Carmel Topping: Combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake.This bread only gets better day by day soaking up the caramel, so I highly suggest making it the day or night before you want to eat it.