In a shallow bowl, wide enough to hold a piece of bread, whisk together the almond milk and the vanilla extract.
Add coconut flour into another shallow bowl.
Heat coconut oil in a non-stick frying pan.
First dip each side of the bread in the almond milk for a seconds, then dip each side in the coconut flour.
Add the bread to the pan and cook for 2-3 minutes on each side on medium heat, until golden brown. Add more coconut oil to the pan as needed in between pieces of bread.
Serve with maple syrup and fresh fruit, if desired.