Rye energy balls, or Korni balls as they are called in Norwegian due to the specific rye flatbread brand that are use, is an ancient recipe with deep roots.
Rye energy balls
Rye energy balls, or Korni balls as they are called in Norwegian due to the specific rye flatbread brand that are use, is an ancient recipe with deep roots. These treats were a cherished childhood confection, lost for years. After a 12–14-year quest online and elsewhere, I stumbled upon my mother’s weathered recipe book, at least 50 years old. There, I finally found the childhood recipe, and couldn’t wait to give it a try.
I’ve made some updates, linguistically and by replacing margarine with butter. Additionally, I’ve added a new element by rolling the balls in coconut. This wasn’t part of the original recipe, but the coconut gives the Rye energy balls an aesthetic touch while imparting a delightful taste. Korni flatbreads contain whole grains and ample fibre, making them a satisfying treat. Claiming they’re healthy would be an exaggeration, but they’re definitely less unhealthy than other confections.
The recipe yields approximately 25 – 30 Rye energy balls, depending on size. Look forward to making and enjoying these nostalgic delights. You can get Korni flatbread online. If you don`t, get hold of that it’s important to get at good quality rye flatbread. See further down in the recipe on how to buy them online.
160 g sugar (Alternatively, Demerara sugar for a hint of caramelized flavour)
160 g butter
2 tsp cocoa powder
2 tbsp ground almonds
25 pieces Korni flatbreads or another Rye flatbread
2 tsp vanilla sugar
- In a saucepan, bring butter, sugar, and cocoa to a boil.
- Stir thoroughly to ensure sugar dissolves, then remove from heat.
- In a small bowl, whisk the egg.
- Quickly add the egg to the mixture, being careful to whisk promptly as the mixture is hot and may cause the egg to form lumps.
- Crush or process Korni flatbreads in a foodprosessor.
- Mix Korni, ground or finely chopped almonds, and vanilla sugar.
- Transfer dry ingredients to the butter, sugar, cocoa, and egg mixture.
- Stir well for a smooth consistency.
- Let the mixture cool slightly before refrigerating for at least 1 hour.
- Once the mixture has cooled and slightly solidified, shape in to small balls.
- Roll the balls in coconut.
- Place the finished balls in an airtight container and refrigerate for at least 3-4 hours, or overnight.
Served: Delightful on their own or with coffee.
Allergy: Gluten-free, lactose-free, as there’s minimal lactose in butter per ball, suitable for most. High FODMAP is due to the presence of rye in Korni. It’s impossible to make these without rye. Check your individual tolerance for rye and the quantity in these balls.
Read more about the grain Rye: Rye
You can get Korni flatbread online. If you don`t, get hold of that it’s important to get at good quality rye flatbread: Korni