Aquafaba (liquid from 1 can of chickpeas)
1/4 cup almond milk (or preferred non0dairy milk)
1 tsp cinnamon
1/4 tsp vanilla extract
2 tbsp Shields Date Syrup®
6 slices of bread of choice
2 tbsp coconut oil
1 banana (optional)
Start by whipping up your aquafaba until it becomes white and fluffy. Recommend using an electric hand whisk to control beating the liquid in a medium sized bowl for about 60 seconds. Add the fluffy aquafaba to a glass baking dish. Add in the almond milk, cinnamon, vanilla, and 1 tbsp of Shields Date Syrup®. Stir to combine. Heat a skillet to medium, add coconut oil, and place thick slices of banana down to caramelize. Sprinkle with cinnamon and flip after 2 minutes, then remove from heat and set aside to top finished toast. Heat a medium or large skillet to medium high, and add coconut oil. Place the bread slices into the aquafaba mix 1 by 1, coating each side fluffy, then place onto the hot pan. Cook each side for 2-3 minutes or until golden and crispy. Repeat with all slices. Once finished, place the toast onto plates, and top with the caramelized banana and a drizzle of Shields Date Syrup®.