Campfire French Toast with Peanut Butter and Jam

Ingredients:

• 1 overripe banana
• 1 can (400 g) unsweetened coconut milk (see note)
• 8 slices vegan sandwich bread
• 1/4 cup peanut butter
• 1/4 cup jam or confiture of any flavor
• 4 tbsp. l. coconut oil
• Fresh berries for topping
• Powdered sugar, for dusting
• Maple syrup or honey, to drizzle
• Special equipment: cast iron square sandwich pan

Preparation:

1. Light a fire or charcoal grill. Place a square sandwich pan over the fire to heat.
2. In a pie pan or wide container, mash the banana with a fork until smooth. Add the coconut milk and a pinch of salt and mix. Place 2 slices of bread on a work surface and spread 1 tablespoon of peanut butter on one slice and 1 tablespoon of jam on the other, leaving about 1 cm from the edges. Sandwich the slices and then dip them in the banana mixture, coating thoroughly on all sides, for about 2 seconds per side. Transfer to a plate.
3. Carefully remove the sandwich maker from the heat. Open it and add 1 tablespoon of coconut oil, swirling the pan to coat completely. Place the sandwich in the pan and close it. Return the pan to the heat and cook until the sandwich is golden brown on the outside and heated through, 3-4 minutes, turning and flipping every few seconds.
4. Remove the pan from the heat and transfer the French toast to a plate. Top with berries, sprinkle with powdered sugar, and drizzle with maple syrup. Repeat with the remaining ingredients, greasing the pan with coconut oil before adding the next sandwich.
   
   Note
   
   Full-fat coconut milk often separates and hardens at low temperatures. If this happens, simply warm it slightly before using.