Healthier “studentbread” – a delicious healthier version with a crispy base of almonds, oatmeal and honey, a delicious “rum ball filling” and a glaze with freeze-dried raspberries. You love my recipe for the classic studentbread, so I thought a healthier version could be scrumptious, too. The “rum ball filling” is based on my recipe for healthier rum balls, which is quite popular. I use kidney beans, dates, peanut butter and rum essence. They taste exactly like ordinary rum balls. The glaze can be made from sugar-free confectioner’s sugar, such as the one from EASIS. I decorated the student bread with freeze-dried raspberries, but you could use chopped or roasted nuts or other freeze-dried berries. Studentbread can easily be made a day in advance. Enjoy!
150 g oatmeal
150 g almonds
2 tsp. runny honey
20 g coconut oil, liquid
1 tsp. vanilla powder
Rum ball filling
250 g kidney beans, from a tin
200 g juicy dates, de-stoned
100 g melted dark chocolate, preferably 70 %
2 tbsp. runny honey
3-4 tbsp. peanut butter
4 tbsp, cocoa
40 g desiccated coconut + extra for the rum balls
Rum essence or rum
200 g confectioner’s sugar or sugar-free confectioner’s sugar, e.g., from EASIS
4-5 tbsp. boiling water
2 tbsp. freeze-dried raspberries
Heat the oven to 200 C convection.
Process the oatmeal and almonds to flour in a mini chopper/food processor. Then mix it with the honey, coconut oil, vanilla powder and eggs. Line a 20 × 20 cm tin/dish with baking paper and press the mixture firmly into the bottom. Bake the base for about 15 minutes. Let it cool
Rum ball filling
Put all the ingredients in a food processor and process to an even and slightly sticky mass. Add the rum/rum essence to taste and then spread the mixture over the cooled base. Refrigerate for 1 hour.
Mix the confectioner’s sugar and water together for an even glaze. Spread the glaze over the cake and sprinkle the freeze-dried raspberries on top. Refrigerate for 15 minutes and then cut it into 12-14 pieces of equal size. Enjoy!