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Gluten Free Honey Fruit Fingers Recipe

This is a recipe entered in our October 2014 Real Foods Free-from Baking Competition, contributed by Robert Leeming.

Customer Rating:
5.0 (1 votes)

Posted by: Ann Smyth




> 2 hrs

Skill Level




Courses etc.

Baking Sweet

You will need

4oz or about 120g buckwheat flour More products
4oz or about 120g fine or medium polenta More products
2 tsp gluten free baking powder More products
1 tsp xanthan gum More products
1oz or about 30g caster sugar More products
6oz or about 180g vegetable spread

Awaiting stock

More products
3oz  or about 90g buckwheat flakes More products
3oz  or about 90g gluten free porridge oats More products
1 Tbsp black treacle More products
3 Tbsp golden syrup More products
Optional: glace icing for decoration
2oz  or about 60g raisins More products
2oz  or about 60g currants More products
2oz or about 60g mixed peel, chopped More products
2oz or about 60g glace cherries, roughly quartered More products
4 Tbsp dark rum
1 tsp arrowroot More products
4 Tbsp honey, warmed More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Add the dark rum to the raisins, currants, chopped peel and glace cherries, mix, cover and stand for at least 24 hrs stirring occasionally; the rum will be largely absorbed
  • Sieve the buckwheat, polenta, xanthan gum and baking powder. Add the sugar.
  • Rub in the margarine.
  • Add the buckwheat flakes and porridge oats, knead together.
  • Warm the golden syrup/black treacle mixture and mix in thoroughly.
  • Place in refrigerator for at least two hours.
  • If left overnight and the pastry becomes too hard, warm briefly in the microwave to soften then roll and shape half the mixture between two sheets of baking paper to the size of the baking tray. (12.5” x 6.5” in my case).
  • Place (still on the baking paper) into the tin.
  • Complete the filling by stirring in the arrowroot and the warmed honey.
  • Spread onto the layer of pastry in the baking tin.
  • Roll the remaining pastry to the same size as the base layer and carefully invert (with the baking paper uppermost) over the filling.
  • It is now possible to peel off the paper.
  • Press down firmly and bake in a moderate oven (180oC) for 30 minutes or until golden brown.
  • When cooled somewhat, cut into 16 fingers.
  • Decorate with icing if required.
  • NB The rum can be replaced with a liqueur of choice e.g. Grand Marnier  and perhaps covered with chocolate after cooling for a less healthy but delicious Christmas treat.

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