Gluten-Free Golden Yam Brownies

Gluten-free products, egg replacer, and vegan margarine are some items in this modified yam brownie recipe.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 209 Calories

Ingredients

• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 2 teaspoons gluten-free vanilla extract
• 1 cup vegan margarine (such as Earth Balance®)
• 2 tablespoons almond milk
• 2 tablespoons dry egg replacer (such as Ener-G®)
• 1 cup turbinado sugar (such as Sugar in the Raw®)
• 2 cups peeled and finely shredded yam
• 2 tablespoons vegan margarine (such as Earth Balance®), softened
• 0.5 teaspoon salt
• 0.5 cup water
• 0.25 cup cornstarch
• 1.5 cups sweet rice flour (mochiko)
• 1.5 teaspoons xanthan gum
• 0.75 cup turbinado sugar (such as Sugar in the Raw®)

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Step 2

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 3

Stir the egg replacer and water together in a small bowl until the powder is completely integrated. Stir the rice flour, xanthan gum, baking powder, and salt together in a separate bowl.

Step 4

Beat 1 cup margarine, brown sugar, and 1 cup turbinado sugar with an electric mixer in a large bowl until light and fluffy. Add the egg replacer about 1/2 cup at a time, allowing each addition to blend into the butter mixture before adding the next. Add the vanilla extract with the last of the egg replacer. Pour the rice flour mixture into the batter, mixing until just incorporated. Fold the shredded yam into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.

Step 5

Stir 3/4 cup turbinado sugar, cornstarch, 2 tablespoons margarine, and almond milk together in a small bowl until smooth. Spread over the brownies while still warm; they will absorb some of the glaze. Serve warm.