Happy feast of St. Barnabas the Apostle! On today’s show, Matt Swaim and Anna Mitchell discuss his role as the “son of encouragement.” Guests include Courtney Brown on utilitarianism and the pope’s encyclical about artificial intelligence, Gary Michuta on more Old Testament prophecies about the Messiah, and Rita Heikenfeld to discuss a gluten free cookie recipe using foods mentioned in the Bible. Plus news, weather, sports, and more…
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Collect prayer for the feast of St. Barnabas
O God, who decreed that Saint Barnabas, a man filled with faith and the Holy Spirit, should be set apart to convert the nations, grant that the Gospel of Christ, which he strenuously preached, may be faithfully proclaimed by word and by deed. Through our Lord Jesus Christ, your Son, who lives and reigns with you in the unity of the Holy Spirit, God, for ever and ever.
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RECIPES FROM RITA: GLUTEN FREE POWER COOKIES
Ingredients
1/2 cup natural creamy nut butter (such as almond butter or peanut butter)
1/2 cup maple syrup
6 tablespoons unsalted butter, softened
1 large egg
1/4 cup plain whole-milk Greek yogurt
2 teaspoons vanilla
1 3/4 cups almond flour
2/3 cup hemp seeds, sesame seeds or chia seeds
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (optional but good)
1 cup add-ins (pumpkin seeds, chocolate chips, yogurt chips, raisins, chopped dried figs, really whatever…)
Instructions
Line 2 large baking sheets with parchment paper.
Beat together nut butter, maple syrup, and butter in bowl until light and fluffy, about 2 minutes.
Add egg, yogurt, and vanilla; beat until incorporated.
Add flour, cinnamon, hemp seeds, baking soda, and salt.
Fold in add-ins.
Using a 2” cookie scoop OR 3 tablespoons dough, portion 16 cookies; place about 2 inches apart on baking sheets.
Chill, uncovered, until slightly firm, about 1 hour.
Preheat oven to 375 with racks in upper and lower third positions. Flatten cookies a bit – to 1/2- to 1/4-inch thickness.
Bake until golden and set, about 15 minutes, rotating from top to bottom halfway through baking.
Cool completely on baking sheets, then enjoy!
Gilding the lily: We like them with a thin powdered sugar glaze.
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