Heat 1 c unsweetened almond milk for 50 seconds in microwave (lukewarm), then stir in 1 tbsp coconut oil to dissolve.
Add in 1 tbsp sugar and 2 tsp active dry yeast, stir. Let stand to bloom, 5 minutes
In a separate bowl, place scant 3 c flour, mix with 2 tbsp sugar, 1 envelope of vanilla sugar, and 2 tbsp icing sugar, plus a pinch or two of salt.
Make a well in center
Pour in yeast mixture, knead to a lump of dough
Rub and knead dough with 2 tbsp coconut oil
Cover with cling wrap and let rest in warm area for 30 mins
Once dough is doubled in size, roll flat
Into a pan, place 2 c pitted fresh dark cherries with 3-5 tbsp sugar, and 1/4 c sour cherry nectar.
Bring to boil for 2 mins then take out cherries from pan, leaving juice.
Simmer juice for mins, stir often.
Add in cherries again and cook for another 5 mins til cherries soften and juice a bit thicken. Take off from heat.
Halve more fresh cherries and make up to 1 C
Spread cooked cherries and it's juice on the rolled flat dough, followed with the halved fresh cherries
Roll to loaf and place on prepared sheet. Rest in warm area for 45 mins
Preheat oven to 350 F
Mix 1 tbsp coconut palm sugar with 1 tbsp red kidney beans aquafaba (homemade is best, because I made mine ?)
Brush this "egg-wash" on the loaf and bake for 25-30 minutes
Cool on rack, slice, and enjoy.