- 2 tablespoons dry egg replacer (such as Ener-G®)
- 1/2 cup water
- 1 1/2 cups sweet rice flour (mochiko)
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking powder 1/2 teaspoon salt
- 1 cup vegan margarine (such as Earth Balance®)
- 1 cup packed brown sugar
- 1 cup turbinado sugar (such as Sugar in the Raw®)
- 2 teaspoons gluten-free vanilla extract
- 2 cups peeled and finely shredded yam
- 3/4 cup turbinado sugar (such as Sugar in the Raw®)
- 1/4 cup cornstarch
- 2 tablespoons vegan margarine (such as Earth Balance®), softened
- 2 tablespoons almond milk
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13- inch baking dish.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- 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.
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