Coconut Sweet Bread (GF, DF)

Sometimes I just crave the taste of warm buttery coconut. In comfort food form. So I created an amazing bread the other day. 
So. Good.
I think I will be making this high fiber / high protein bread very often to eat for breakfast. I can see it becoming a staple around here.

 Made with coconut flour and coconut flakes, it is moist and spongey with the perfect density. The coconut flakes gave it great texture too. Yum!

 

It calls for two Tablespoons of butter, but for dairy-free - Earth Balance works well.
I used sucanat to sweeten it, but if you'd like to use regular sugar, that will work too, the bread will just be a lighter color.  Flax seed gives it more of a caramel color and added texture.

 

Because of the nature of the batter, these would also be amazing as muffins.

Ingredients:
1/4 C.  Garbanzo bean flour
1/4 C.  Spelt flour
1/3 C.  Coconut Flour
2 C.  Coconut Flakes (reduced fat, unsweetened)
1/4 C.  Sucanat
1/4 tsp.  salt
1/2 tsp baking soda

2 Tbs.  Butter
1/3  C.  Truvia Baking Blend Sugar
3 Eggs
1/2 Dairy-free milk of choice (I used almond milk)
1/2 Cup Applesauce
1 tsp.  Coconut  extract
1/2 tsp.  Vanilla Extract

Directions:
Preheat oven to 350 degrees. Grease your bread pan.
Make two flax eggs, set aside.
In a small bowl, combine the flours, coconut flakes, salt, baking soda, and sucanat.
In a larger bowl, cream together the butter and sugars. Add the flavor extracts and eggs. Then the applesauce and flax eggs. Next add the almond milk and mix well.
Combine the wet and dry ingredients and mix in the bigger bowl.
Pour the batter into the bread pan and spread it around evenly using a spatula. This bread will not really rise at all, at this stage, what you see is kinda what you'll get, due to the coconut flour. So be sure to spread it evenly.
Bake for 34 minutes. Let cool for two hours.