As my diet has become more and more restrictive, I had to sit myself down and talk shop: what do I enjoy eating (rather than what can I have) and what does it need to make them Low FODMAP? Right at the top of the list: Rumkugeln.
A bakery in my mother’s hometown, Schneverdingen, made the best Rumkugeln. They are really just a clever way to use up leftover biscuit, flavour it with the goodness of rum, vanilla and chocolate and sell as a truffle-like confectionary. For me, they are not only delicious but also a sure-fire way of remembering my grandmother who’d make sure there’d be one waiting for me every time I visited.
If you were to have some leftover gluten-free cake (even frozen), use that. If not, you could simply make, for instance, a chocolatey gluten-free marble cake. Nicole over at Gluten Free on a Shoestring has got a great recipe. Simply allow it to cool, break it down and get cracking.
- 500g leftover biscuit
- 125g Water
- 4 tbsp rum
- 1 Rum flavouring
- 125g coconut oil
- 65 g confectionary sugar
- 30g cocoa
- 2 tsp Vanilla
- Dark-chocolate vermicelli* for coating
- Crumb the leftover cake, add water, rum and rum flavouring and let it all soak through.
- Melt the coconut oil and let it cool down.
- Mix all ingredients together and work through the soaked crumbs.
- Shape golfball-sized balls and roll them in the chocolate vermicelli.
- I put mine in the fridge to firm them up. If you prefer them soft, have at it.
*In the UK, Sainsbury’s got some.