2tbspEgg replacer powder whisked in 6tbsp of water (or use 2 large eggs)
2tbspMolasses (or Honey, for non-vegan option)
For the Topping:
As neededPumpkin seeds (optional)
As neededSunflower seeds (optional)
As neededSesame seeds (optional)
Combine all the ingredients for the dough in a large mixing bowl or the bowl of the stand mixer. Mix and knead until a nice smooth dough forms.
Transfer the dough to an lightly greased bowl, cover and set aside to rise for 2~3 hours. Alternatively, dough can be refrigerated overnight at this stage and then let it sit at room temperature for 1 hour before shaping.
Divide the dough in quarters and roll each into a skinny log of about 18~20″ long. Coil each log up like a snail and press the end onto the dough. Place the rolled logs onto a parchment lined baking sheet. Make sure that there is enough space between the coils to rise and bake.
Alternately, dough can be made into a braid, but dividing the dough into 3 equal size pieces. Roll them out into skinny equal size logs and then braid them. Make sure to pinch the ends and tuck them under for a cleaner finish.*
Cover and set aside to rise for 30 minutes.
Preheat the oven to 375°F.
Combine almond milk and agave in a small bowl. Brush the coils generously with the almond milk mixture and sprinkle with additional seeds, if desired.
Bake for 25~30 minutes or until the loaves are golden brown and have an internal temperature of 190°F. Remove from the oven and cool before slicing.
Store leftovers, well wrapped, at room temperature, for several days. Freeze for longer storage.