1. Preheat oven to 200°. 2. In a wide mixing bowl, whisk together the flour, arrowroot, 1/2 teaspoon of cinnamon, and salt. 3. Whisk in the soy milk, coconut milk, and vanilla extract. 4. Place the coconut shreds in a wide flat bowl or plate. 5. Preheat a large nonstick pan over medium heat. 6. Once warm, pour a thin layer of coconut oil or vegan butter (about 2-3 tbsp) into the pan to coat the entire bottom. 7. Dip each side of the bread in the batter mixture, and allow excess batter to drip off. 8. Dip one side in the coconut shreds, then cook each side of the bread until golden brown, about 4 minutes each side. 9. Repeat with the remaining slices. Oil the pan before each new slice. 10. Keep toast warm in the oven until serving. 11. Serve with sliced banana and maple syrup. ---------------------------------------------------------------------------
Nutrition
Ingredients
