Blueberry Cashew Crumble Bread

Preheat oven to 350ºF and grease a loaf pan with oil or butter.

Whisk almond milk and apple cider vinegar in a small cup and set aside to curdle.

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.

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.

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.

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.

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!