Pineapple Breakfast Cake
Gluten-Free
4 eggs
1 t GF vanilla
5 oz GF bread
1/3 c white sugar
(broken into pieces)
1 t cinnamon
20 oz can crushed pineapple
1 t baking soda
(Drain off 1/2 c juice)
corn oil
Place all ingredients in food processor or blender. Blend together well. Pour into 8 x 8-inch oiled pan. Sprinkle top with cinnamon. Bake at 350 degrees for 45 minutes.
Copyright © 2004 Celiac Sprue Association/United States of America, Inc. (CSA)
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