Ready for party season?! Remember mom’s Rumaki? Those little bacon wrapped sweet delights on a toothpick. Paleo Low Sugar Rumaki is gonna blow your mind! I’ve flipped the old school recipe replacing soy sauce and brown sugar. I went new school tweaking it a bit with better health-minded ingredients.
Paleo Low Sugar Rumaki is gluten, dairy and refined sugar free!
This is a part of my FLIP THIS RECIPE series – making comfort food better for today.
Made with no sugar (or nitrate) bacon wrapped water chestnuts, coconut aminos, brown mustard and honey. They’re so easy to make, your house will smell divine. Watch your fingers when drop ’em on the appetizer table though, guests will attack! Bring some tasty vintage nostalgia to your next get together with this dish.
Rumaki is a Tiki style party classic from the 50’s and 60’s. The app goes way back to the days when Trader Vic’s and Don the Beachcomber were THE hip restaurants on the west coast. I remember them well at just about every party as a kid in the 70’s. We’d all keep our toothpicks in our pockets as a badge of honor for how many we could stuff in our face. They’d run out and we’d go grab a meatball or two still in a crockpot and sop up the rest of the sauce.
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Let’s talk about the star ingredients.
First, the bacon. It’s uncured, nitrate and sugar free (Pederson’s if you can get it!) and gives that smoky fatty love wrapped around crunchy hearty water chestnuts. Coconut aminos take the place of the soy sauce to steer clear of both soy and wheat. Coconut aminos have a unique flavor that’s part deep umami soy and part sweet teriyaki sauce. With a touch of brown mustard and local honey the glaze is perfectly balanced. The bacon renders as it’s cooking and the water chestnuts take on the flavor. The sauce slowly reduces to get slightly sticky and it’s ready to serve!
MAKE IT = TAG IT! I’d love to see your creation!! @dawnlovesfood #dawnlovesfood
Paleo Low Sugar Rumaki
Ingredients
- 1 12oz pack Bacon no sugar, ncured, nitrate free
- 2 8oz cans Water Chestnuts
- 1/4 c Coconut Aminos
- 1 T Local organic honey
- 1 T Golden Mustard
Instructions
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Preheat oven to 350, Start with your bacon and cut the bacon right in half down the center of the pack making shorter strips. Open up the cans of water chestnuts, use a baking sheet and cover it with parchment paper; ready to assemble.
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Count out your strips of bacon, pending on the brand you will have 16-24 pieces to work with. Get out as many toothpicks as you have bacon strips and soak them in water to not burn in the oven.
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Wrap the chestnuts, take a slice of bacon and put the nut on one far side of the strip and roll over end over end. There will be a small overlap or seem, put the seem side down on the tray. Repeat and set the rumaki pieces about 4 to 5 across on the baking sheet, not touching. Add the toothpicks to each piece, stab one through right in the center on all.
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Mix the Aminos, honey and mustard together in a small bowl with a whisk. Grab a basting brush and baste each piece. You will use a little over half of the mixture, save the rest of it!
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Bake the rumaki for 30-35 minutes until the bacon is golden brown. About 15 minutes through the bake, base a second time with the remaining sauce. When ready plate and serve! They are great hot, or at room temperature. They'll go quick!
Recipe Notes
Thinner cut bacon is best, you will need to cook 10-15 min longer if you are using a thicker cut.
If you have smaller chestnuts you can double them up in a bacon wrap.
I had a few left over and put them in the fridge, they made a killer addition to a turkey wrap the next day:)