In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt.
Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
While waiting for it to rise, chop and combine all the ingredients for the chimichurri sauce into a bowl. Place in fridge while waiting for dough to finish rising.
Once doubled in size, pull out the dough and lay it out on a lightly floured surface.
Grease a bundt pan. Preheat oven to 375 degrees F.
Pull off about tablespoon size pieces from the dough and roll it into a ball. Place a layer of the balls, unseasoned, into the bottom of the pan.
For the remaining dough, after rolling into a ball, roll into the chimichurri sauce mixture and then layer into the bundt pan. If any mixture remains pour over the top.
Bake for 20-25 minutes or until golden brown. Remove and invert onto a serving plate. Let cool 5 minutes, then remove the bundt pan carefully.
Serve and enjoy!