My dad is many things…awesome comes to mind immediately.
But he’s also:
Generous. Advice, a hug, a home cooked meal – he’ll give it to you.
Hilarious. At least he thinks so. Ask him to tell you his termite joke. No. Don’t.
Genius. He can fix anything with WD-40 and duct tape. Even your very first car that maxed out at 25mph and occasionally caught fire. The one you wished was beyond repair because no car might actually have been better than this car. But he fixed it. Thanks dad.
Adding to his awesomeness, he’s a cancer survivor, a great cook and a master gardener.
He’s a family man, an inspiration and…a carrot cake lover.
I had intentions of making him carrot cake cupcakes to celebrate Father’s Day, but then I received a phone call from my dad. Something along the lines of “When you come see me you better bring it. Saturday workout. No sissies allowed. No crying, weeping or moaning. The earlier the better. No excuses. Bring your swimsuit, clothes, and an oxygen tank…whatever you need to survive. Bring it.” Hmmm….no mention of carrot cake on that list. It seems Dad’s taken healthy to a whole new level and he’s not messing around. Scratch the delicious amounts of butter and sugar. Time for a carrot cake transformation.
What better to fuel a day at the gym than a healthy, flavorful granola? It’s crunchy…with clusters. Yum, clusters! And it actually smells and tastes like real carrot cake. Probably because it’s made with real carrots. Three of them. Are you still reading? Or did I lose you at the part where I told you to eat granola instead of cake? I know. Seems crazy, right? But this stuff is really good. I brought it alright.
2 cups oats (I used gluten-free oats)
1 cup chopped pecans
1/2 cup unsweetened shredded coconut
1/2 cup finely shredded carrots, about 3 large carrots
1/4 cup unsweetened applesauce
1/8-1/4 cup agave (I used the lesser amount)
2 heaping tablespoons ground flaxseed
Zest of 1 orange
1 teaspoon vanilla extract (I used Mexican vanilla)
1 teaspoon canola oil
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
Pinch of salt
0-1 cup raisins (see note 1 below)
Posted on June 25, 2011