MasterChef Guest Post – Dahlia Abram’s Orange Mango Banana Poppy Seed Bread (Gluten Free)

Today’s guest post comes from another one of my fellow MasterChef survivors competitors, Dahlia Abrams.

Dahlia is one of the people THAT I didn’t really meet in LA, but have come to know since returning to the real world. You may have heard me mention her on one of my Youtube videos… probably this one, with Matt Orsini. Basically, they’d cooked similar dishes back to back, she got an apron, he did not… so my new baby sister – Christine Kim – and I made a pact right then and there. We HAD to get aprons (you know, because we hadn’t been focused on that before, right?), just so we could somehow “take Dahlia out”.

Christine and I went home the next day, no aprons! LOL, so much for THAT plan, huh?

I still feel a little guilty for the pact… I hadn’t met Dahlia, and had nothing against her personally. I’d JUST found out that Matt had gone home – no goodbyes! – while I was required to go shopping. Trauma and grief will do weird things to a person, LOL!

Luckily, Dahlia seems to be a forgiving person… so here is her guest post! Enjoy!

PS: Be sure to check Dahlia out on her blog – Detroit Tokyo, on Facebook, and on Twitter.

I’ve always loved food but really started cooking three years ago. My passion for it has since grown into an all consuming one. Cooking is my meditation, creative outlet, and the way I express my love for those I share it with. I started my blog two years ago to share that love with you!

“Health food”… Sounds like dirty words. Let’s add “diet” to the list too. When we talk about food, why can’t we just talk about food? As with everything, food is about balance. Balance of flavors and textures surely but also balance in nutrition for balance in your body.

My philosophy on food is strongly influenced by a digestive disorder I suffer from. I do have to mind what I eat but I never want to feel like I’m missing out on what I love. So, I don’t! I do not have Celiac, nor a wheat allergy. Limiting my wheat intake, however, has been beneficial. It could be for you, too! I’ve found brown rice flour to be a great substitute.

Yes, this recipe is gluten free. Yes, this recipe is low-fat. Yes, it is all natural. If those terms put you or those you’re sharing food with off, I’d just advise you to try it for yourself and see how delicious and satisfying healthful eating can be.

Orange Mango Banana Poppy Seed Bread

3-4 small bananas – very ripe, mashed but not pulverized
1 egg
1/2 cup 0% plain Greek yogurt
1/3 cup sugar
1/3 cup agave nectar
1/2 cup orange mango juice
1 tbsp orange zest
1 tbsp lemon juice
1 tsp pure vanilla extract
2 cups brown rice flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp poppy seeds

Glaze:
2 tbsp orange mango juice
1/2 cup powdered sugar, sifted

Yield: 1 loaf/3 mini loaves/12 muffins

Preheat oven to 350F. Prepare muffin tin with liners and/or loaf pan(s) with cooking spray.

Place bananas in a large mixing bowl and mash, but don’t pulverize. Add egg, yogurt, sugar, agave, juices, zest, and vanilla. Mix to incorporate. In a separate mixing bowl, combine flour, baking powder, baking soda, and salt.

Add half of dry ingredients to wet and mix until just combined. Add remaining dry ingredients and repeat. Gently fold in poppy seeds, be careful not to over-mix!

Pour batter into prepared tins/pans and fill 2/3. Place in middle rack of oven and bake:

– For 1 large loaf, bake 55 minutes or until a toothpick inserted in center comes out clean.

– For mini loaves, bake 40 minutes or until toothpick inserted in center comes out clean.

– For muffins, bake 25-30 minutes or until toothpick inserted in center comes out clean.

Remove from oven and transfer to cooling rack. As they cool, combine juice and sifted powdered sugar. Whisk until smooth. Drizzle or spread onto tops of cooled bread(s)/muffins.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

3 Responses to “MasterChef Guest Post – Dahlia Abram’s Orange Mango Banana Poppy Seed Bread (Gluten Free)”

  1. June 11, 2013 at 10:55 am #

    Could wheat flour be substituted for the brown rice flour? I’d like to make this, but I don’t really have any rice flour hanging around, and I don’t think that I’d end up using a whole bag of it if I did go out and buy it. On the other hand, I’m not sure, but maybe the co op near me has it in bulk. Thoughts?
    Heather recently posted..Laundry Day! Homemade Laundry Detergent

  2. Dahlia
    June 12, 2013 at 8:42 am #

    Hi Heather! You can certainly use wheat flour in this recipe. I get Bob’s Classic Mill brown rice flour. A 24oz bag runs about $4. I use it in all my baking, and just recently for fried chicken. Happy baking!

Trackbacks/Pingbacks

  1. Orange Mango Banana Poppy Seed Bread | detroittokyo - June 15, 2013

    […] choice!). Oh, and would you believe it’s low-fat and gluten-free?! Oh, yes!!! Please visit Celebration Generation for the recipe and other interesting tidbits about our MasterChef 4 […]

Leave a Reply

CommentLuv badge