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Gluten-Free Golden Yam Brownies
Gluten-Free Golden Yam Brownies
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulgent yam brownies made with gluten-free ingredients, vegan margarine, and egg replacer.
Ingredients:
  • 2 tablespoons dry egg replacer (such as Ener-G®)
  • 0.5 cup water
  • 1.5 cups sweet rice flour (mochiko)
  • 1.5 teaspoons xanthan gum
  • 1 cup vegan margarine (such as Earth Balance®)
  • 1 cup turbinado sugar (such as Sugar in the Raw®)
  • 2 teaspoons gluten-free vanilla extract
  • 2 cups peeled and finely shredded yam
  • 0.75 cup turbinado sugar (such as Sugar in the Raw®)
  • 0.25 cup cornstarch
  • 2 tablespoons vegan margarine (such as Earth Balance®), softened
  • 2 tablespoons almond milk
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and grease a 9x13-inch baking dish.
  • Combine the egg replacer and water in a small bowl until fully mixed. In a separate bowl, whisk together rice flour, xanthan gum, baking powder, and salt.
  • In a large bowl, use an electric mixer to beat 1 cup of margarine, brown sugar, and 1 cup of turbinado sugar until light and fluffy. Slowly add the egg replacer in increments, blending well after each addition. Mix in the vanilla extract with the last bit of egg replacer. Gently incorporate the rice flour mixture into the batter. Gently fold in the shredded yam until evenly combined. Transfer the batter into the prepared pan.
  • Bake in the oven until a toothpick comes out clean when inserted in the center, approximately 30 minutes.
  • Mix 3/4 cup turbinado sugar, cornstarch, 2 tablespoons margarine, and almond milk in a small bowl until smooth. Spread it over the brownies while they are warm to let them soak up the glaze. Serve the brownies warm and enjoy!

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