Preheat the oven to 170 degrees C and grease and line a loaf tin.
Mix together the ground almonds, flour, polenta, Natvia, poppy seeds and baking powder in a bowl.
Whisk together the coconut oil, almond milk, lemon juice and zest and almond extract then pour into the dry ingredients to form a batter.
Pour this into the tin and smooth out evenly. Bake for 30-40 minutes until risen and golden. Allow to cool for 15 minutes then use a skewer to poke holes on top of the loaf. Whisk together the Natvia, coconut oil and lemon juice and pour over - leave to allow to soak in.
Once the loaf has cooled, remove from the tin and place on a serving board. Decorate if you wish - then enjoy!