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    Irish Oatmeal Layer Cake Makes 1 6 inch 2 layer cake 2 6-inch cake pans Cake: 3/4 cup organic gluten-free rolled oats 1 cup hot filtered water 1 1/2 cups organic oat flour 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp sea salt 1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 1/4 cup pecan butter 1 Tbsp pure vanilla extract 1 cup filtered water 2 Tbsp apple cider vinegar Frosting: 1 1/4 cups pitted Medjool dates, soaked in water for 30 minutes and 1/2 cup of the water reserved 3/4 cup raw pecan butter or raw almond butter 2 Tbsp coconut butter, warmed to liquid 1 tsp pure vanilla extract 1/8 tsp sea salt Instructions: Pour one cup of hot, filtered water over the oats in a bowl. Give them a half-hour to sit. Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. Carefully ...

   Irish Oatmeal Layer Cake   Makes 1 6 inch 2 layer cake   2 6-inch cake pans   Cake:   3/4 cup organic gluten-free rolled oats 1 cup hot filtered water 1 1/2 cups organic oat flour 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp sea salt 1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 1/4 cup pecan butter 1 Tbsp pure vanilla extract 1 cup filtered water 2 Tbsp apple cider vinegar     Frosting:   1 1/4 cups pitted Medjool dates, soaked in water for 30 minutes and 1/2 cup of the water reserved 3/4 cup raw pecan butter or raw almond butter 2 Tbsp coconut butter, warmed to liquid 1 tsp pure vanilla extract 1/8 tsp sea salt     Instructions: Pour one cup of hot, filtered water over the oats in a dish. Give them a half-hour to sit. Adjust the oven rack to the middle position and preheat to 350 degrees Fahrenheit. Line two six-inch-diameter cake pans with parchm...