Preheat oven to 350F (slightly lower temperature may work better if using silicone bakeware)
Oil well 2 baking dishes (two 4x7 rectangular Pyrex,or two 6 inch round Pyrex or two small silicone Challah molds
Line Pyrex baking dishes with baking paper for easy removal of the challah. Silicone molds do not need baking paper, but require a thorough oiling to prevent the bread from sticking to the mold)
Mix dry ingredients in a small bowl.
Mix well eggs, coconut milk, and honey, add the dry ingredients and mix again.
Only after all other ingredients are well mixed, add the 2 tbsp. of apple coder vinegar, and mix only until incorporated. You will notice a slight bubbly chemical reaction as you add the ACV.
Pour the batter into the two dishes you prepared ahead. Sprinkle sesame seeds or other toppings if desired, and place in preheated oven.
Bake until top is golden brown and until the center is ‘bouncy’ to a light touch.
Baking time may vary depending on the dishes you use. Start checking after 25 minutes, but it usually takes about 28 minutes.