Homemade Beavertails (A Canadian Classic gets a little makeover)

For the Dough:

3/4 cup milk variety of choice
3 Tbsp coconut palm sugar, (substitute any coarse grain sugar - brown sugar works just fine)
1 tsp salt
1 tsp pure vanilla extract
1 egg
1/4 cup coconut oil, melted (substitute olive oil)
2 cups whole wheat flour
2 tsp bread machine yeast
For the Coating:
2 Tbsp olive oil
2 Tbsp palm sugar (substitute any coarse grain sugar - brown sugar works just fine)
2 tsp cinnamon powder
Topping Possibilities:
75% cocoa chocolate, melted
chopped nuts/seeds
fresh squeezed lemon
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Notes:
I tried many, many, different versions of flour (kamut, quinoa, spelt, wheat) and baking methods for this
recipe and ultimately decided to go with a whole wheat flour and the use of a bread machine.
You could also simplify this recipe by using a whole grain tortilla or sliced pita bread (which I used many
times when the boys were young) as your base. This time I wanted to create something that resembled
the Beavertail a little bit more.
Directions:
Makes 8 Beavertails.
Place all ingredients in bread maker in the order listed and set to dough cycle.
Once dough cycle is completed, remove dough from machine and kneed by hand for one or two
minutes, shaping the dough into a ball. Place dough ball on a lightly floured surface and cover with a
cloth for 15 minutes.
Heat oven to 350 F.
Divide dough into 8 balls. Roll (or should I say hand stretch) each ball into the shape of a Beavertail! (a
semi-oval shape) about 1/4" thick.