Blueberry Streusel Bread

• 1/2 cup walnuts
• 1/3 cup gluten-free oats
• 1/4 cup packed brown sugar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups teff flour
• 1/2 cup sorghum flour
• 1/4 cup brown rice flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon sea salt
• 1 cup room temperature filtered water
• 1 cup maple syrup
• 1/2 cup canola oil
• 1 1/2 teaspoons vanilla extract
• 1 cup blueberries, fresh

1. Makes 1 medium loaf
2. Preheat the oven to 375 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with brown rice flour or teff flour.
3. To make the streusel, pulse the walnuts, oats, brown sugar, olive oil, and cinnamon in a food processor to a coarse crumb.
4. To make the batter, in a medium bowl, combine the teff flour, sorghum flour, brown rice flour, baking soda, cinnamon, and salt.
5. In a separate large bowl (or the bowl of a stand mixer), combine the water, maple syrup, canola oil, and vanilla extract.
6. Add the dry ingredients and mix well with a whisk by hand or the mixer, breaking up any lumps of /lour.
7. Once a smooth batter is achieved, fold in the blueberries.
8. Pour half of the batter into the prepared loaf pan.
9. Sprinkle half of the streusel on top.
10. Pour the remaining batter on top, then finish with the remaining streusel.
11. Bake for 1 hour and 30 minutes, until the top is golden and firm and a toothpick inserted beneath the streusel layer comes out dean.

walnuts, oats, brown sugar, extra virgin olive oil, ground cinnamon, flour, sorghum flour, brown rice flour, baking soda, ground cinnamon, salt, water, maple syrup, canola oil, vanilla, blueberries

Taken from www.cookstr.com/recipes/blueberry-streusel-bread (may not work)