1/2 cup rolled oats
3/4 cup diced celery
2 eggs
1 cup honey
1 pinch salt
3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons flax seeds
2 tablespoons wheat berries
1 tablespoon bourbon whiskey
1 1/2 teaspoons lemon zest
1/4 teaspoons vanilla extract
1 1/4 teaspoons orange zest
1/2 cup whipping cream
1 quart butter or margarine
1/2 teaspoon peanut butter
1 teaspoon lemon zest
2 tablespoons lemon zest
1/8 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Wrap a tea towel in waxed paper, wrapping tightly around the outside edge.
In a small bowl, combine oats, celery and eggs. Stir in 1 cup honey, salty brown sugar, butter, 2 tablespoons flax seeds, 2 tablespoons wheat berries, and bourbon whiskey. Pour batter into pan.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool before cutting into strips.
Cool completely before cutting into squares. Cut each square of cake into 15 triangles, 1/2 inch thick. Place on a baking sheet, leaving at least a 1/2 inch on the bottom.
In a deep saucepan over low heat, combine the citrus zest, lemon zest, orange zest and almond extract.
Slice strips of peach pastries into 2 wedges, and place 1/4 inch apart in the pan. Heat in deep saucepan until just under tender.
When peach pastries are cool, sprinkle bread crumbs on top. Repeat layers, peach and peach. Place perimeter of each peach slice in center of each crust. Repeat layers, peach with peach slice and peach with peach slice. Transfer peach green stripes to crust. Dust with brown sugar. Chill peach slices in refrigerator for 4 hours or overnight.
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