Almond croissant loaf

• ¾ cup coconut or brown sugar 
• ½ cup full-fat coconut milk or cream or vegan yogurt 
• ⅓ cup  dairy-free milk
• ½ cup melted coconut oil of olive oil 
• 1 teaspoon of apple cider vinegar
• 1 teaspoon vanilla extract, 
• 1 ½ cups self-rising flour (I subbed half with spelt flour, here you can use oat or wholewheat) 
• 1 ¼ cups almond flour
• 2 ½ teaspoons baking powder
• Pinch of salt
• roasted diced almonds or slivered almonds 
• more sugar to top 

Frangipane swirls 

• 1/2 cups cashew butter 
• 1/4 cups coconut oil 
• 1-2 tbsp syrup of honey 
• 1/2 cups almond flour