Gluten-Free Golden Yam Brownies Recipe

 Golden yam brownies are a delightful twist on the classic brownie, made with naturally sweet golden yams that give the dessert a bright golden hue and a fudgy, moist texture. Unlike traditional brownies, these are gluten-free, lower in refined sugar, and packed with vitamins A and C. Perfect for anyone who wants a healthier dessert without losing that indulgent feel.

1. Ingredients (makes 12 brownies):

  1. 1 ½ cups mashed golden yam (about 2 medium yams, cooked and peeled)

  2. ½ cup almond butter or cashew butter (unsweetened)

  3. ½ cup almond flour

  4. ¼ cup coconut flour

  5. ½ cup maple syrup or honey

  6. 2 large eggs (or flax eggs for vegan option)

  7. ¼ cup melted coconut oil or butter

  8. 2 tsp vanilla extract

  9. 1 tsp baking powder (gluten-free)

  10. ½ tsp cinnamon

  11. ¼ tsp nutmeg

  12. Pinch of salt

  13. ½ cup white chocolate chips or chopped white chocolate (optional for extra richness)

2. Cooking and Serving Details:

  1. Servings: 12 brownies

  2. Preparation time: 20 minutes

  3. Cooking time: 30–35 minutes

  4. Total time: 50–55 minutes

3. Method:

  1. Prepare the Golden Yams: Peel and chop 2 medium golden yams. Steam or boil until fork-tender, about 15 minutes. Mash until smooth and measure 1 ½ cups. Tip: Roasting the yams instead of boiling gives a sweeter, caramelized flavor.

  2. Mix Wet Ingredients: In a large bowl, combine mashed yam, almond butter, maple syrup, eggs, melted coconut oil, and vanilla extract. Stir until smooth. Tip: If using flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes), the brownies will be extra moist.

  3. Add Dry Ingredients: Add almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt. Mix until fully combined and thick. Tip: Coconut flour absorbs more liquid, so avoid adding extra flour.

  4. Fold in Chocolate: Gently stir in half of the white chocolate chips. Reserve the rest for sprinkling on top.

  5. Prepare the Pan: Line an 8x8-inch baking pan with parchment paper. Spread batter evenly and top with remaining chocolate.

  6. Bake: Place in a preheated oven at 175°C (350°F) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. Tip: Slightly underbake for fudgier brownies.

  7. Cool and Slice: Allow to cool completely before cutting into 12 squares. Cooling helps the brownies set and enhances flavor.

4. Serving Suggestions:

  1. Serve warm with a scoop of vanilla ice cream for a decadent treat.

  2. Pair with green tea or black coffee for balance.

  3. Dust lightly with powdered sugar or cinnamon before serving.

5. Extra Tips:

  1. Store in an airtight container in the fridge for up to 5 days.

  2. For a nut-free version, use tahini or sunflower seed butter.

  3. Add chopped pecans or walnuts for crunch.

  4. Freeze brownies for up to 2 months and thaw before serving.

6. Nutrition per brownie (1 of 12):

  1. Calories: ~180 kcal

  2. Protein: 4 g

  3. Carbohydrates: 21 g

  4. Fat: 9 g

  5. Fiber: 3 g

  6. Sugar: 11 g

  7. Sodium: 95 mg

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