Fresh-Milled Pumpkin Pecan Coffee Cake

The cool air of fall brings with it the thoughts of pumpkin spice…everything. Today, I’m making a pumpkin pecan coffee cake using a blend of fresh-milled hard white, hard red, and oats. It has half the sugar of a normal coffee cake, while the bran and germ remain from the fresh-milled grain to provide a guilt-free treat.

Benefits of Pumpkin Pecan

Although all cake is to be enjoyed small amounts and for an occasional treat, it’s nice to know this one provides a good amount of fiber and nutrients. It has alpha carotene, lutein, zeaxanthin, and beta-carotene in the pumpkin that provides antioxidants to help with repairing cells and combating free radicals. Toxins, and chemicals we are exposed to create these free radicals, so it’s beneficial to have a defense system in place.

Pumpkin also has a blend of various vitamins like A, E, and natural folate. Minerals present include some iron and potassium. By adding pumpkin with the pecans, we get a healthy monosaturated fat, and magnesium. They also add more vitamin A and E to this dish, with some zinc.

pumpkin pecan coffee cake

Moreover, the fresh-milled whole grains provide added fiber and minerals to make this cake a little more nutritious than your average coffee cake. I love how God places such wonderful items in the garden for us to enjoy! He is worthy of praise!

I call upon the Lord, who is worthy to be praised,

    and I am saved from my enemies.

Psalm 18:2-4 ESV – The LORD is my rock and my fortress and – Bible Gateway

I hope you are free from your enemy of chronic disease by making better choices and staying active. While you’re at it, enjoy items like this fresh-milled pumpkin pecan coffee cake!

If you’re not sure where to get your fresh-milled grain, check around your neighborhood to see if someone mills their own grains. I’m sure they’ll sell you some reasonably priced. I like to mill mine and use them in workshops to show people how wonderfully health they are to use in place of store-bought flour. I also give them to friends and family.

If you need help simplifying health God’s way, be sure to let me know, I help individuals and families meet health challenges head on. I can meet you online for a free consultation. While you’re here check out the other recipes in Garden!

I look forward to serving you.


Fresh-Milled Pumpkin Pecan Coffee Cake

  • 2 1/2 Cups Fresh-Milled Flour
  • 1/2 tsp Salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 Cup Sugar
  • 1/8 tsp Pure Stevia
  • 1 1/2 tsp Pumpkin Pie Spice Blend
  • 1 15 oz can Pumpkin puree
  • 3 Eggs
  • 1 Cup Unsweetened Almond Milk

Pecan Topping

  • 1/2 Cup Chopped Pecans
  • 2 tbsp Maple Syrup
  • 1 tbsp olive oil
  • 1 tbsp flour

  1. Preheat oven to 350

  2. Grease a 9 X 13 baking dish with olive oil and set aside

  3. Combine flour, salt, baking soda, baking powder, sugar, stevia, and pumpkin pie spice together and whisk well in a large mixing bowl.

  4. Add the eggs, milk, and pumpkin puree and pour into baking dish.

Pecan topping

  1. Mix the chopped pecans, maple syrup, flour, and olive oil in a small bowl. Take a teaspoon of the mix and drop it ion top of the batter. Repeat process, placing the teaspoons of pecan mixture about 2 inches apart until all the pecan mixture is applied. Gently run a fork or knife through the pecan topping, swirling it into the batter.

  2. Bake at 350 about 30 minutes or until toothpick comes out clean.

    Top with powdered sugar for garnish, if desired.




Fresh-Milled Oat & Wheat Poptart

I’m trying every way I can to get the children around me to eat fresh-milled flour. It’s not easy! Because they are so used to the texture of refined white flour. Especially if they have some taste/texture issues and a sensory processing disorder. In most cases, I can’t persuade or bribe three of my little ones to make sense of the grainy flour enough to take the plunge. It hits their sensitive little tongues and somehow the texture signal fires out faster than the taste neurons do.

Comparing Fresh-Milled Oat & Wheat Poptart to Store-bought

My hope is these fresh-milled oat & wheat Poptarts will taste so good they’ll won’t notice the change in texture. After all, the real fruit filling and slightly sweet pastries pack a good amount of fiber, protein, minerals, and natural B and E vitamins to start their day. Mom can rest in the knowledge she gave her child a quality breakfast treat to meet part of his daily needs, without red dye 40, synthetic vitamins, and genetically modified oils and corn syrup found in a store-bought Poptart. Plus, they’ll reduce the sugar from 25 grams to 4.9 grams, that’s cutting over 6 teaspoons of sugar to one teaspoon!

To help parents prevent future heart disease in their children, it is recommended from the American Heart Association to limit sugar to 6 teaspoons per day for children and women, and 9 teaspoons for men (1)

Oat & Wheat Strawberry Poptarts

Best of all, making a child’s own treats teaches them life skills. Not only will they use their reading, math, and science knowledge to understand a recipe, the opportunity to teach them God’s loving kindness is also present. I want the little ones in my life to know how much He cares for them in the little things. His thoughtful provision of their every need is evident in the nourishing value of the food He created. I also want them to know the choices they make now impact their quality of life later. So, eating real food, without dyes, artificial flavors, preservatives, and fillers reduce inflammation of their cells and promote better mental and physical health.

Train up a child in the way he should go;

    even when he is old he will not depart from it.

Proverbs 22:5-7 ESV – Thorns and snares are in the way of the – Bible Gateway


Fresh-Milled Oat & Wheat Poptart

  • 1 Cup Oats (Fresh-Milled)
  • 1 Cup Wheat (Fresh-milled)
  • 1/2 Cup Butter (I have substituted chilled organic olive oil too, and it works just as well.)
  • 4-5 Tbsp. Kefir ( ( or almond milk, or water))
  • 1 egg (separated)
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Cinnamon
  • 1/4 Tsp. Nutmeg
  • 1 Tbsp. Sugar

Filling

  • 1 Cup Strawberries ((Fresh or Frozen) Use any fruit you like!)
  • 2 Tbsp. Maple Syrup (Or honey)
  • 1 pinch salt
  • 1 Tsp. tapioca flour
  • 1 Tsp. vanilla

  1. Preheat oven to 350 Degrees

  2. Put your fruit in a small saucepan and place it on the stove on low, 1-2. Let it come to a simmer while you prepare your pastry dough but watch it and stir it occasionally to break down the fruit.

  3. Combine your flour, salt, sugar, cinnamon, and nutmeg in a mixing bowl and whisk well. Using a pastry cutter blend in the butter (or chilled olive oil if keeping it vegan). The dough will be crumbly but dry.

  4. Separate the egg and keep the whites for a brush over your pastry later. Add the yolk to the 4 tablespoons of kefir or milk substitute you are using to bring the dough into a formable pastry dough. If it looks dry, use the 5th tablespoon of milk. You can chill it for an hour if you like, then roll it out.

  5. Check on your fruit filling, it should be heated and ready to purée in a blender or food processor. The fruit should have enough liquid present, so you don't have to add water, that is why you are heating it very low. But some fruit with low water content, like blueberries may need a little (say 2 Tbsp.) water added. Use your best judgment without letting it burn.

    Once it is pureed, place it back on the stove and add the maple syrup or honey. It will still be too thin and watery, so add the tapioca starch and stir until the fruit thickens to a thick paste. Remove from heat and add vanilla, stir well and set aside until it cools and you work on your dough.

  6. Preheat oven to 350 Degrees

  7. Get your chilled dough out and place a large piece of parchment paper on the counter and another over the ball of dough. Roll the dough out thinly and evenly between the paper, then peel off the top layer of paper and cut off the outer edges. Form a square of the dough, then cut dough into small rectangles (about 2.5 inches by 3 inches). Use a fork to place small holes in the dough.

  8. Once you have your dough pieces cut place it on the parchment paper, hole sides down on a baking sheet. Spread a teaspoon or so of the fruit filling on the inside of the square, leaving about a 1/4 of an inch unfilled dough around the edges.

  9. Place the second piece of dough over the filling on your bottom square evenly and press the edges together with a fork. Brush with the egg whites and bake at 350 degrees for about 18-20 minutes or until golden brown.


As I type the instructions I think wow, this sounds complicated and difficult, but it’s really not. I’ll post a video. There are a few ingredients and steps to think about but assigning a child the task and asking them questions about how to create something better and more nutritious than a store-bought product will give them a sense of accomplishment.

I also think the time spent bonding together, laughing, tasting, and exploring new ideas is much more enjoyable than an evening filled with everyone in their own little electronic world. I pray you have that time together with your precious little ones! They grow up so fast, every moment with them will be cherished some day!

If you need more recipe ideas check out the Garden, I’m here to help you convert any favorite processed food into a delight from God’s garden! I am also available to pray for your family, offer educational workshops, or help coach you through a difficult time. So, just let me know by picking a time on the calendar for a free consultation here!

I look forward to serving you! God bless.