Mix streusel ingredients together until crumbly. Set aside.

In a small bowl, mix the flaxseed and water and set aside for 5 minutes.

In a medium-mixing bowl, mix all the dry ingredients and stir to blend well.

In a large mixing bowl mix together all the wet ingredients including the flaxseed mixture.

Stir to blend and then pour into the dry ingredients and mix. Fold in chopped apples and set aside.

Spray 7 half-pint mason jars with a non-stick cooking spray. Put 1 inch of batter into each jar, and then add a little streusel.

Repeat layers ending with streusel making sure the jars are only ¾ full.

Put jars into a muffin tin and bake in a 350 degree oven for 20-25 minutes or until cake slowly bounces back when touched.

Remove from oven and screw the lids on. Don’t screw on the caps too tightly.

Within 15 minutes of capping the jars, you’ll hear popping. This is when the heat from the jars cause a vacuum making the jars airtight.

Store the sealed jars in a cool, dark place for 3-4 months or until ready to eat. Store the unsealed jars in the refrigerator for 1-3 days.