Rumkugeln

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.

Ingredients

  • 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

Instructions

  1. Crumb the leftover cake, add water, rum and rum flavouring and let it all soak through.
  2. Melt the coconut oil and let it cool down.
  3. Mix all ingredients together and work through the soaked crumbs.
  4. Shape golfball-sized balls and roll them in the chocolate vermicelli.
  5. 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.

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