Preheat oven to 350 degrees. Coat a 9x5 loaf pan with cooking spray.

Make the flax egg by combining the flax seed and water in a medium mixing bowl. Let it sit for a minute to thicken.

In a small bow, combine the 1/4 cup almond milk with the apple cider vinegar. Stir briefly and set aside.

In another mixing bowl, briefly stir the oat and wheat flours, 2 TSP of the cinnamon, salt and baking powder together.

In the flax egg mixing bowl, stir in the maple syrup, apple sauce, coconut oil and vanilla. Add in the almond milk mixture and stir again.

Mix the wet ingredients into the dry ingredients just until incorporated. Pour into the loaf pan.

Make the cinnamon glaze by mixing the remaining 1 T cinnamon, 1 T almond milk and brown sugar together. Pour the cinnamon mixture on top of the bread dough, coating it evenly.

Bake for 45 minutes, or until the bread passes the toothpick test.

Let the bread slightly cool before transferring it to a wire rack.