1½ cup (375 ml) organic wheat flour pastry
1½ teaspoon (7 ml) baking powder
½ teaspoon (2 ml) ground cinnamon
½ teaspoon (2 ml) nutmeg
¼ teaspoon salt
One pinch ground ginger
1/3 cup (85 ml) sulfite-free raisins
1/3 cup (85 ml) pitted and diced dates
1/3 cup (85 ml) ground walnuts
1/3 cup (85 ml) unrefined cane sugar
¼ cup (65 ml) margarine
1 organic egg
¾ cup (180 ml) pureed pumpkin
Pureed pumpkin preparation: Cook pumpkin cubes in a bit of water and puree with blender or food processor.
Blend the flour, baking powder, cinnamon, nutmeg, salt and ginger and then add the raisins, dates and nuts to the dry mixture.
Place the margarine, sugar and eggs in a food processor or blender and mix thoroughly to dissolve the sugar crystals. Pour mixture in a bowl, incorporate the pumpkin puree and keep on mixing. Complete the procedure by adding the flour mix and blend all the ingredients thoroughly.
Place spooned paste on a cookie sheet and bake at a 400 degree F (200 degree C) for approximately 8 to 10 minutes.