Name: Gluten-Free Golden Yam Brownies
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Dry egg replacer (such as Ener-G®) - 2 tablespoons; Water - ½ cup; Sweet rice flour (mochiko) - 1 ½ cups; Xanthan gum - 1 ½ teaspoons; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Vegan margarine (such as Earth Balance®) - 1 cup; Packed brown sugar - 1 cup; Turbinado sugar (such as Sugar in the Raw®) - 1 cup; Gluten-free vanilla extract - 2 teaspoons; Peeled and finely shredded yam - 2 cups; Turbinado sugar (such as Sugar in the Raw®) - ¾ cup; Cornstarch - ¼ cup; Vegan margarine (such as Earth Balance®), softened - 2 tablespoons; Almond milk - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Golden Yam Brownies

1. Dry egg replacer (such as Ener-G®) - 2 tablespoons

2. Water - ½ cup

3. Sweet rice flour (mochiko) - 1 ½ cups

4. Xanthan gum - 1 ½ teaspoons

5. Baking powder - 1 teaspoon

6. Salt - ½ teaspoon

7. Vegan margarine (such as Earth Balance®) - 1 cup

8. Packed brown sugar - 1 cup

9. Turbinado sugar (such as Sugar in the Raw®) - 1 cup

10. Gluten-free vanilla extract - 2 teaspoons

11. Peeled and finely shredded yam - 2 cups

12. Turbinado sugar (such as Sugar in the Raw®) - ¾ cup

13. Cornstarch - ¼ cup

14. Vegan margarine (such as Earth Balance®), softened - 2 tablespoons

15. Almond milk - 2 tablespoons

How to cook deliciously - Gluten-Free Golden Yam Brownies

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

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.