----WET MIX----
1/4 c  Margarine
1/2 c  Sugar or treacle (molassess)
3    Eggs
1/2 c  Yoghurt
1 c  Pumpkin puree (see note)
1 c  Chopped dates

-DRY MIX –
2 ts Mixed spice (or pumpkin pie
-spice)
2 1/2 c Rye flour
4 ts Wheat free baking powder
–or-
1 ts Baking soda

Preheat oven to 350F, prepare pans. Thoroughly combine the wet mix
ingredients except the dates. Fold in the combined dry mix, add the dates &
spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.

NOTE: To make 1-1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of
water. Variations:

1. Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots
&
1/2 cup sliced almonds.

2. Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins)