Baba au Rhum

Baba au Rhum is a delightful, moist cake infused with rum, perfect for a Paleo breakfast treat. This version uses almond flour and natural sweeteners to create a healthier twist on the classic French dessert.

Ingredients

• Almond flour - 120g
• Coconut flour - 30g
• Baking powder - 1 teaspoon
• Eggs - 2 large
• Honey - 2 tablespoons
• Coconut milk - 60ml
• Vanilla extract - 1 teaspoon
• Rum - 60ml
• Coconut oil - 30g for greasing
• Fresh fruit (like berries) - 100g for topping

Steps

1. Preheat the oven to 180°C (350°F) and grease two ramekins with coconut oil.
2. In a bowl, mix the almond flour, coconut flour, and baking powder together until well combined.
3. In another bowl, whisk the eggs, honey, coconut milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter evenly into the prepared ramekins and smooth the tops.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
7. While the cakes are baking, prepare the rum syrup by heating the rum in a small saucepan over low heat and adding honey to taste, stirring until it’s mixed well.
8. Once the cakes are done, remove them from the oven and let them cool slightly before pouring the warm rum syrup over them.
9. Allow the cakes to soak up the syrup for about 10 minutes before serving.
10. Top with fresh berries and enjoy your Paleo Baba au Rhum!

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 24 g
• Fiber: 5 g
• Sugar: 7 g
• Sodium: 50 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• High in healthy fats from almond and coconut flour.
• Contains natural sweeteners and no refined sugars.

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