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1
Bring 2 cups of water to a boil in a small pot.
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2
Add the bulgur and quinoa and simmer for 10 minutes.
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3
Place the grains in a fine-mesh strainer and run under cold water to stop the cooking.
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4
Let the grains drain in the strainer for 15 minutes, then spread out on a thick layer of paper towels to absorb any extra moisture.
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5
Meanwhile, coarsely grind the flaxseed in a spice grinder, just to break them open.
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6
Stir together the warm water, agave and yeast in a measuring cup or small bowl.
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7
Let sit until a small layer of foam develops at the top, about 3 to 5 minutes.
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8
(If this doesn't happen, discard and try again with new yeast.)
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9
Whisk the flour and 1/2 teaspoon salt together in a medium bowl.
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10
Add the foamy yeast mixture and olive oil to the flour and mix together with a stiff rubber spatula.
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11
When the dough starts to come together, mix in the cooked grains, crushed flaxseeds, sunflower seeds, cherries and chocolate.
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12
Form into a uniform ball in the center of the bowl.
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13
Be sure to scrape and use any dough stuck to the sides.
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14
The dough will be very sticky at this stage.
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15
Cover the bowl tightly with plastic wrap and keep in a warm place until doubled in size, about 2 hours.
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16
Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
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17
Sprinkle a generous amount of flour on a clean, dry work surface.
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18
Scrape the dough out of the bowl and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch.
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19
Flour your hands periodically to prevent sticking.
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20
Roll the dough out into a 10-inch square; cut the square in half and then cut each half into 6 crosswise strips about 5 inches long.
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21
Brush the strips all over with 1 tablespoon of the butter.
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22
Combine the sugar and cinnamon in a small bowl and sprinkle half over the butter.
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23
Take the ends of one strip and twist in opposite directions until fully twisted.
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24
Transfer to the prepared baking sheet.
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25
Repeat with the remaining strips, spaced about 1 inch apart.
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26
Cover loosely with plastic wrap or a dish towel and let rest in a warm place until puffed slightly, about 30 minutes.
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27
Uncover the strips and bake until the bottoms are golden brown, 20 to 25 minutes.
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28
Remove them from the oven; brush with the remaining 1 tablespoon of butter and sprinkle with the remaining cinnamon-sugar.
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29
Serve warm or at room temperature.
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30
Store in an airtight container for up to 1 day.
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31
Make-Ahead Tip: Freeze the unbaked strips for up to 2 weeks.
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32
Thaw and let sit at room temperature until slightly puffed, about 1 1/2 hours before baking.
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33
Per serving (1 twist): Calories: 160; Fat: 7 g (Saturated: 3 g); Cholesterol: 5 mg; Sodium: 85 mg; Carbohydrate: 21 g; Fiber: 4 g; Protein: 4 g; Sugar: 5 g
