Preheat the oven to Gas Mark 4 (350F degrees). Grease a 9x5 inch loaf tin with non-stick spray and set aside.

Prepare the streusel first: In a medium bowl, mix together the oats, ground almonds, brown sugar and cinnamon until combined. Using a pastry blade or knife, cut the cold butter into the dry ingredients until it roughly resembles breadcrumbs, then set aside.

In a large bowl, whisk together the two flours, bicarb and salt until evenly mixed. Stir in the chopped dried apricots.

In a medium bowl, whisk together the egg and the two sugars until combined. Whisk in the buttermilk, oil and almond extract. Gently stir the wet ingredients into the dry ingredients until there are no pockets of flour left. I use a silicone spatula to scrape around the bowl and gently fold the ingredients together without over-mixing them.

Pour half the batter (it should be fairly thick and almost puffy looking) into the prepared loaf tin and sprinkle with half the streusel. Pour the rest of the batter on top, sprinkle with the remaining streusel and the flaked almonds.

Bake for 25 minutes, cover with foil and continue baking for another 25 minutes or until a toothpick inserted into the centre of the bread comes out cleanly.

Cool completely in the tin on a wire rack before slicing.

The bread freezes well - up to 2 months. I usually cut into slices before freezing, so I can defrost a slice (or two!) at a time. Otherwise keep at room temperature in an airtight container for 3 - 5 days.