Put all the filling ingredients in a sauce pan, cover with water and simmer until all is mashed adding more water along the way when necessary. Allow to cool down. For the pastry, knead all the ingredients together into smooth elastic dough. Cover with cling film and allow to rest in a refrigerator. Take a slice of gluten free dough and roll into 3mm. thick long strip. Pipe a line of filling on the side of the dough and roll to secure filling inside. Press gently with your finger tips to flatten slightly. Cut the mqaret into the desired size, refrigerate or freeze as required. Deep fry mqaret in hot oil until golden, serve drizzled with honey and dredged with icing sugar.