Bring a Finnish Easter tradition to the table with this classic recipe… now gluten free!


250 g dried plums
3 potatoes
1 l water
350 g buckwheat flour
300 ml dark syrup
100 ml flowerhoney
1 1/2 tsp salt
1 1/2 cup powdered pomerance peel


  • Put the plums in a pot and add enough water to cover them completely.
  • Bring to a boil and cook until softened.
  • Set the cooking water aside and blend the plums.
  • Peel the potatoes and cut them into pieces. Cook and puree them.
  • Combine the plums and the pureed potatoes and mix well.
  • Take the cooking water from the plums and add more water to until you have 1.5 liters of liquid.
  • Combine the water and all the other ingredients with the plum and potato mixture, then mix well until smooth.
  • Put the lid on and let the mixture rest at room temperature until the next day. Pour the mixture into aluminum moulds and bake in the oven at 175° C for an hour and a half.
  • Turn off the oven, cover the moulds with aluminum foil or baking paper, then continue cooking for another 30 minutes.
  • Remove the Mämmi from thae oven, cover them and let them rest for one day at room temperature.
  • Store them in a cool place.
  • Serve with milk or custard.
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