Combine flour, sugar, yeast and salt. Mix well. Add oil and water. Mix together and cover with plastic until it doubles in size.
Take the dough out and cut it in half using a bench scraper. Cut each into thirds. Braid. Let sit for 15 minutes covered.
Preheat the oven to 350. Brush the challahs with cold water (or oil/sugar mixture) and bake for 30 minutes.
Let cool. Eat immediately or slice and freeze. Enjoy!
*Any plant milk will work but I love cashew milk here. If you don’t have a Vitamix, soak your cashews first for a few hours. Blend 1/2 cup cashews with 1 cup of filtered water. Let it rip until well blended. You will have leftover cashew milk.
Arrange the bread slices in the pan.
In a big bowl, whisk together the chickpea flour, plant milk and vanilla extract until totally combined.
Pour the batter over the challah. Use tongs to gently turn the challah over and move it around so that both sides are covered.
Cover and refrigerate overnight.
Take out of the refrigerator and bring up to room temperature. Preheat the oven to 350.
Sprinkle the challah with pecans and coconut sugar. Bake for 20 minutes or until it smells great.
Serve with cinnamon and maple syrup and anything else you want. Enjoy!