Blueberry Cashew Crumble Bread

• 1/4 cups Almond Milk
• 2 teaspoons Apple Cider Vinegar
• 1/3 cups Cane Sugar
• 2 Tablespoons Brown Sugar
• 2 whole Eggs
• 2 Tablespoons Almond Butter
• 1 teaspoon Vanilla Extract
• 1-1/4 cup Whole Wheat Flour, Plus More For The Blueberries
• 1 teaspoon Baking Powder
• 1 teaspoon Sea Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ginger
• 1 cup Blueberries, Slightly Thawed If Frozen
• FOR THE CRUMBLE:
• 1/4 cups Chopped Cashews
• 3 Tablespoons Whole Wheat Flour
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Honey
• 1 Tablespoon Butter, Melted
• 1 teaspoon Cinnamon
• 1 pinch Sea Salt

1. Preheat oven to 350u0b0F and grease a loaf pan with oil or butter.
2. Whisk almond milk and apple cider vinegar in a small cup and set aside to curdle.
3. In a large mixing bowl or stand-mixer, whisk sugars, eggs, nut butter, vanilla extract, and almond milk mixture until combined. Sift in flour and baking powder, then stir in the spices.
4. Toss blueberries with 1 to 2 tablespoons of flour to coat them and prevent them from falling to the bottom of the loaf while baking.
5. To the make the crumble, combine cashews, flour, brown sugar, honey, butter, cinnamon, and pinch of sea salt in a separate small bowl and set both aside.
6. Pour half the batter into the loaf pan and top with the crumble and half the blueberries. Carefully pour the rest of the batter on top and sprinkle with remaining blueberries.
7. Bake for 42-45 minutes or until a toothpick comes out clean. Cool completely before slicing and store leftovers in an airtight container in the fridge for about one week. Enjoy!

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Taken from tastykitchen.com/recipes/breads/blueberry-cashew-crumble-bread/ (may not work)