Crispy French Toast Cups with Bananas Foster Topping

Preheat oven to 375°F. In a large shallow bowl combine milk, chickpea flour, flaxseed meal, 1 tsp. of the vanilla, and ½ tsp. of the cinnamon; mix well. Let rest 5 minutes. Place cereal in a pie plate. 2. Dip bread in plant milk mixture, turning to moisten both sides. Lay bread in cereal and press lightly to adhere to one side. Place bread, cereal side down, in twelve 2½-inch nonstick muffin cups, gently pressing to form a cup. Repeat with the remaining bread. 3. Bake 15 to 20 minutes or until French toast cups are browned and crispy. 4. Meanwhile, make Bananas Foster Topping: In a medium saucepan combine bananas, pure maple syrup, orange juice, the remaining ½ tsp. ground cinnamon, and a dash of ground nutmeg. Bring to boiling over medium-high; reduce to low. Simmer 5 minutes until bananas are soft. Stir in the remaining 1 tsp. vanilla. 5. Carefully remove French toast cups from muffin cups. Fill with Bananas Foster Topping. Sprinkle with optional garnishes. Serve immediately.