Heat 1 tbs of coconut oil in a skillet over medium heat.
Place slices of bread and toast lightly, about 2 minutes each side. Set bread aside to cool.
In a large bowl combine milk, maple syrup, tahini, tapioca, starch, vanilla, and cinnamon. Whisk until smooth.
Place in the fridge for 30 minutes.
In a large skillet heat remaining 1 tbs of coconut oil.
Remove batter from fridge and dip your slices of bread being sure to coat both sides well.
Place coated bread slices in hot skillet and cook each side for 3-5 minutes or until browned.
Optionally garnish with tahini, maple syrup, cinnamon and fresh fruit before serving.