How to Make It
Preheat oven to 350 degrees. Grease a 9x5 loaf pan with cooking spray and line with parchment paper.
In a small ramekin, mix water and ground flax seed. Let sit for five minutes or until it thickens and resembles the consistency of an egg.
In a large bowl, mix the flax egg, oil, applesauce, maple syrup, and almond milk together with a whisk. Add gluten-free flour, oat flour, baking soda, salt, and cinnamon to bowl and mix until thoroughly combined. Gently fold in the apples, rolled oats, and walnuts. Pour the batter into the prepared pan.
In a small bowl, start the crumble: Mix together coconut sugar, gluten-free flour, oats, cinnamon, and salt. Drizzle the maple syrup in and use your fingers to incorporate until the texture is a coarse meal. Sprinkle the streusel topping over the loaf.
Bake for one hour and fifteen minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven. Pull on the two long sides of the parchment paper to gently lift the loaf onto a cooling rack. Let cool completely.
In the meantime, mix the powdered sugar and water together. Use a spoon to drizzle over the cooled loaf.
Slice into 14 servings and enjoy alongside a warm cup of tea.
Tip: Gluten-free flours are very sensitive, so it's best to store the bread in an airtight container in the fridge for up to five days.