Silvana Nardone’s Kitchen

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Cinnamon Toast Breakfast Loaf Cake….mmm mmm mmm does that sound good, or what!?  But wait, it’s GLUTEN-FREE!  And get this, it tastes Amazing!  Eye Opener gets a taste of some gluten free goodness live in studio with Silvana Nardone, author of “Cooking for Isaiah.”

A former bakery owner and founding editor-in-chief of Every Day with Rachael Ray magazine, Silvana’s life was surrounded by flower.  That is until her son, Isaiah, was diagnosed with gluten intolerance at 10 years old.  Since then she has worked to keep her fridge, and her family’s stomachs, full and gluten-free.  With her first book released in 2010 and a second, called “Silvana’s Kitchen” in the works, the cookbook author wants people to take comfort in knowing that your food can look great and taste even better, gluten or not!

Silvana shared the following recipe with our crew and it was truly unbelievable…

Gluten-Free, Dairy-Free Cinnamon Toast Breakfast Loaf Cake

Credit: Silvana’s Kitchen, Silvana Nardone

Makes: One 9-by-5-inch loaf

1½ cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
2 sticks unsalted butter or shortening, at room temperature
1 cup granulated sugar
4 large eggs, at room temperature
2½ teaspoons pure vanilla extract
1 tablespoon cinnamon
½ cup confectioners’ sugar, sifted
1 tablespoon milk, nondairy milk or water

  1. In a small bowl, whisk together the flour, baking powder and salt.
  2. Preheat the oven to 325º and grease a 9-by-5-inch loaf pan with cooking spray. In a large bowl and using a handheld electric mixer, beat together the butter and granulated sugar on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium-low and gradually beat in the eggs and 2 teaspoons vanilla until combined. Reduce the speed to low and gradually add in the flour mixture until just combined.
  3.  Transfer half of the batter to a small bowl. Stir in the cinnamon. Alternating, spoon the vanilla and cinnamon cake batters into the prepared pan and swirl with a knife. Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool completely on a rack.
  4. Meanwhile, in a small bowl, combine the confectioners’ sugar, milk and remaining ½ teaspoon vanilla. Drizzle over the cooled cake.
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