Notes: Instant oats (
gluten-free if necessary) may be substituted for the old-fashioned oats.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Any gluten-free flour, except coconut flour, may be substituted for the millet flour.
In the crust, use the following gluten-free flour blend: 2 ½ tablespoons (19g)
millet flour, 1 tablespoon (7g)
coconut flour, and ⅛ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will work, if measured
like this.
Agave or
honey may be substituted for the maple syrup.
Frozen blueberries may be substituted for the fresh. The baking time may increase.
Any milk may be substituted for the unsweetened cashew milk.
Brown sugar may be substituted for the coconut sugar.
If you prefer a thicker layer of streusel, then double the topping.
I highly recommend buying an 8x4" loaf pan like
this. If you don't own one (and they’re really handy to have!), then divide the batter between two mini loaf pans (they should be 5¾x3” in size). Do not use a 9x5” loaf pan.
{gluten-free, clean eating, vegan, low fat}