• 1 cup all-purpose gluten-free flour
• 1/4 cup almond flour
• 1/4 cup honey
• 1/4 cup warm almond milk
• 2 1/4 tsp active dry yeast
• 2 large eggs
• 1/4 cup unsalted butter (softened)
• A pinch of salt
• Zest of 1 lemon
• 1/2 cup chopped mixed nuts (walnuts, almonds, and pistachios, optional)

 

For the Rum Syrup:

• 1 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum

 

Prepare the Dough:

• In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until frothy.
• In a large mixing bowl, combine the all-purpose flour, almond flour, honey, eggs, softened butter, pinch of salt, and lemon zest.
• Add the yeast mixture to the dry ingredients and mix until you have a smooth dough.
• Fold in the chopped mixed nuts.
• Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size.

 

Shape and Bake:

• Preheat your oven to 350°F (175°C).
• Grease a muffin tin or individual rum baba molds.
• Gently punch down the risen dough and divide it into equal portions. Shape each portion into a ball and place it into the molds.
• Bake for 20-25 minutes or until the baba are golden brown and sound hollow when tapped.

 

Prepare the Rum Syrup:

• While the babas are baking, combine the water and sugar in a saucepan. Bring to a boil, then reduce the heat and simmer for about 5 minutes to create a syrup.
• Remove the syrup from the heat and stir in the dark rum. Let it cool.

 

Soak the Babas:

• Once the babas are out of the oven and slightly cooled, gently remove them from the molds.
• Place the babas in a shallow dish or on a wire rack.
• Pour the cooled rum syrup over the babas, making sure to soak them thoroughly. Allow the babas to absorb the syrup for at least 30 minutes.

 

Serve:

• Your Nutty Honey Rum Babas are ready to be enjoyed! Garnish with extra chopped nuts and a drizzle of honey if desired.