Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

Cake

• 1 cup Steel Cut Oats *
• 2-1/2 cups Water
• 1/4 tsp Sea Salt
• 3/4 cup Whole Grain Oat Flour *
• 1-1/2 Tbsp Baking Powder
• 1/3 cup Brown Sugar
• 1/3 cup White Sugar
• 1 tsp ground Ginger
• 1 tsp ground Cinnamon
• 2 Tbsp Butter
• 2 ripe Peaches, peeled and sliced
• 1 tsp Lemon Juice
• 1 Egg

Butterscotch Pecan Sauce

• 4 Tbsp Butter
• 1/2 cup Light Brown Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla
• 1/2 cup chopped Pecan Halves

Directions

Notes

*Use our Gluten Free Steel Cut Oats and Oat Flour to make this recipe Celiac-friendly.