With the glaze you can make double quantity, and freeze to put over other gluten free cakes.
Preheat oven to 350 degrees.
Lightly coat an 8×4 loaf pan with coconut oil, then line with parchment paper.
Place all of the loaf ingredients, except the berries, in a blender. Blend for approximately a minute beginning on low then increase speed.
Mix in the chopped berries by hand, then pour the batter into the prepared loaf pan.
Place the loaf in the oven, then immediately reduce the oven temperature to 325.
Bake for 45-50 minutes, until a toothpick comes out clean when inserted into the centre of the loaf.
Let the loaf cool on a wire rack for 15 minutes, then gently loosen the sides and remove it from the pan.
Continue to cool until it has reached room temperature.
Meanwhile, make the lemon glaze.
Add all of the ingredients to a small blender or food processor and process until smooth. Stop to scrape the sides if necessary to get all of the little bits of cashews.
Once the loaf has cooled completely, drizzle the icing over the top.
Store the leftover loaf in the refrigerator.
Adapted from the Author: Danielle Walker – Against All Grain.