Buckwheat Honey Slice with Prunes – Gluten and Dairy Free

Buckwheat flour is one of my favourites in gluten free baking. It gives nice soft texture when combined in batter with soft cheeses – ricotta cheese and cottage cheese. I also wanted to create a simple recipe with few ingredients and reliable tasty baking product, that can be not only gluten, but dairy free as well. Buckwheat flour is one of not so many flours that bakes well and does not burn when honey is used to replace refined or natural sugar in crystalline form. I am not a big fan of using honey or any other sweeteners in the form of syrups, but in this particular recipe the combination of coconut cream, honey and buckwheat flour works really well.

This batter can be baked as a tray bake on its own, without the addition of any dried or soft fruits, but soft and juicy canned prunes, preserved in their own juices, add a distinctive flavour and provide soft fruity inclusions in the middle of the slice. Cranberries or sour sultanas, soaked in water to plump them up, can be used as well.

Ingredients:

for the 18/20cm x 28/30cm baking tray

batter

  • 200g solid/thick portion of coconut cream, taken from 325g can coconut cream 28% fat
  • 2 eggs
  • 160g honey
  • 20ml lemon juice
  • 150g buckwheat flour
  • 8-10g cinnamon powder
  • 8g baking powder
  • 1 tea spoon lemon zest (optional)

filling

  • soft and juicy prunes (I used canned prunes in juice, no added sugar, shown on the photo below with banana flour, unrelated to this recipe)

  • soaked cranberries, sultanas or dried apricots

icing (optional)

  • 50-60g pure icing sugar
  • 10g/ml lemon juice/water

extra

  • coconut oil to grease baking tray
  • fine rice or buckwheat flour to dust greased tray

Preparation:

  • grease baking tray with coconut oil
  • dust with fine gluten free flour
  • preheat oven to 165-170C, fan forced
  • prepare dried fruits for the filling
  • I strained the can prunes in juice

  • remove pits from prunes
  • dry pitted prunes from extra moisture on paper towel, their texture was very soft, I blended them, filled small pastry bag with the paste and used it to squeeze the paste in lines in the bottom layer of the batter
  • alternatively, you can use almond meal to cover prunes and carefully place them into the batter

  • separate solid part of coconut cream from the liquid one, it is easier to do when the can has been refrigerated
  • take solid part and add some runny portion to a total weight of 200g, add lemon juice, mix them together
  • add lemon zest, if using

  • beat eggs with honey until pale and at least double in volume

  • add coconut cream and combine these 2 wet mixtures

  • in a separate bowl mix all dry ingredients – buckwheat flour, baking powder and cinnamon powder, whisk to combine
  • add dry ingredients to wet ingredients
  • whisk to combine, let the batter rest for 3 minutes
  • pour half of the batter into greased and dusted tray, make sure that the batter is spread evenly
  • place dried fruits, or prunes on top
  • I squeezed prune paste from pastry bag in several strips
  • use the second portion of the batter to cover the filling
  • level batter surface with spatula
  • bake in preheated to 165-170C fan forced oven for 30-35 minutes, baking time depends on your oven, ready bake is firm to touch and slightly separates from the sides of the tray
  • close to final minutes of baking, prepare icing by mixing icing sugar with lemon juice or water

  • let the bake rest for 5 minutes, before turning it over to a board, and turning second time on a lined wire rack, make sure the bottom is separated from the baking tray

  • apply icing while tray bake is still very warm, spread the icing quickly

Cutting tray bake into individual slices can be done while it is still warm.

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