Blend almond milk, banana, cornstarch and vanilla in a blender
until smooth.
Pour mixture in a shallow dish.
Heat griddle on medium heat and brush with coconut oil.
Dip bread slices on both sides one at a time in mixture until
soaked through.
. Transfer to griddle and cook until golden brown, about 3
minutes.
Flip and cook the other side until golden brown. Or place on
greased cookie sheet and put in 425F oven to bake for 7 minutes
per side.
Place strawberries in a saucepan along with maple syrup and
corn starch sprinkled on top.
Stir and crush to release the juice of the strawberries.
Cook on medium to low heat, stirring until it thickens.
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