The night before, combine the flour, flax meal, almond flour, cinnamon, salt and yeast. Stir to mix well. In a second bowl beat together the almond milk, brown sugar, egg, oil and vanilla, until completely blended. Beat 100 strokes, until the batter smooths out. Cover and let rise for 1 hour. Prepare a 9-inch square baking pan by greasing or spraying thoroughly with cooking spray. At the end of the hour, stir the batter lightly and spread evenly in the baking pan. Cover with saran and refrigerate overnight.

In the morning, remove the batter from the refrigerator and allow sitting at room temperature for about 45 minutes. In the meantime, preheat the oven to 350° F. and prepare the streusel. In the work bowl of a food processor, combine the almond flour, flour, brown sugar and cinnamon. Add the butter bits and chopped dates. Pulse to combine, until flaky. Add the water one teaspoon at a time, pulsing after each addition, until the streusel is moist and crumbly.

Sprinkle the streusel evenly over the batter and bake for 25-30 minutes. Remove and cool slightly before slicing.