Recipe
Breakfast
Pineapple Breakfast Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 4 large eggs | ||
| 5 oz. gluten-free bread, broken into pieces | ||
| 1 (20 oz) can crushed pineapple, with 1/2 cup of liquid drained off | ||
| 1 tsp. gluten-free vanilla | ||
| ⅓ c. white sugar | ||
| 1 tsp. baking soda | ||
| 1 tsp. cinnamon | ||
| corn oil | ||
| additional cinnamon, for topping |
Directions
- Place eggs, bread, pineapple, vanilla, white sugar, 1 teaspoon cinnamon and baking soda in a food processor or blender container. Process until smooth. Pour into an 8-by-8-inch pan oiled with corn oil.
- Sprinkle top with additional cinnamon.
- Bake at 350 degrees for 45 minutes.
Recipe Source:
www.csaceliacs.org.