Dr. John Bergsma’s son Francis begins intensive treatment for brain cancer soon; they’re asking for the intercession of Bl. Alvaro de Portillo. You can find a prayer for his help here.
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Happy feast of the Assumption! On today’s Holy Day of Obligation, Matt Swaim and Anna Mitchell talk about what it means that Mary was assumed, body and soul, into heaven at the end of her earthly life. Guests include Rita Heikenfeld with Bible Foods, and Gary Michuta with more background on the things you need to know to better understand the Bible.
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A Prayer to Our Lady, Health of the Sick
Our Lady, Health of the Sick,
I look to you for the comfort of a mother’s love,
I pray to you on behalf of those who are suffering
and for my own healing needs.
Mary, your love strengthens me
and brings me peace.
Our Lady, Health of the Sick,
embrace all who are emotionally and physically ill that they may return to
good health under your tender care. And please intercede for my very
special needs. (mention your needs here).
Mary, your love strengthens me and brings me peace.
Our Lady, Health of the Sick, pray for us. Amen.
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RECIPES FROM RITA
CHUNKY GLUTEN FREE GRANOLA WITH CHOCOLATE CHIPS
Oats are naturally gluten free but if you’re concerned, buy oats with a “gluten free” label.
The recipe calls for coconut oil since it solidifies a bit after cooling. I used butter as a substitute. You can use regular oil, but the granola may break up a little more.
Ingredients
Granola
1 1⁄2 cups gluten-free rolled oats – I use old fashioned
1/2 cup coconut flakes, large or small, unsweetened if you have it; if not sweetened is OK
1/2 cup slivered raw almonds (or raw almonds, chopped)
1/2 cup raw pecan halves chopped a bit
1/4 tsp salt
Coating
3 Tbsp coconut oil or butter – I used butter
1/3 cup maple syrup
1 tsp vanilla
Add while cooling
1/4 cup dried fruit – optional – I used cranberries chopped up a bit
1/4 cup chocolate chips – optional – I used mini
Instructions
Preheat oven to 325.
Stir together oats, coconut, nuts and salt.
Over low heat, whisk oil or butter and syrup until combined. Don’t let boil. Stir in vanilla.
Pour over oat mixture.
Line small baking tray (I used small sheet pan) with parchment.
Spread mixture evenly on top. Pat down with spatula.
Bake 15 minutes, then turn pan around to bake evenly. Bake another 10 minutes, just until granola is golden. Don’t overbake.
Cool a minute or two, then sprinkle fruit on top. Pat down.
Sprinkle chocolate chips on top but leave alone. They’ll melt a bit as granola cools.
Cool completely before breaking up. It stays in larger pieces if you gently lift the granola up with your hands, then break apart. It’s still yummy if some doesn’t stick together!
Store airtight room temperature for 2 weeks or freeze for a couple of months.
Adapted slightly from Minimalist Baker.
GRAIN FREE GLUTEN FREE DAIRY FREE GRANOLA BARS, NO BAKE!
Daughter-in-law Jessie shared this recipe from Joyful Abode site a while back. I followed the recipe – no changes needed. Really yummy!
Ingredients
- 2.5 cups assorted nuts and seeds
- 1 cup dried fruit
- 2 cups shredded coconut
- 1/4 cup coconut oil
- 1/2 cup honey
- splash of vanilla extract
- 1/2 teaspoon salt
- generous sprinkle of cinnamon
- some more cinnamon
Roughly chop 1 cup of the nuts and seeds. Place in a bowl.
Use your food processor to pulse the other 1.5 cups of nuts and seeds into a finer “chop.” Add to the bowl.
Add your fruit.
Stir in the dried coconut.
In a saucepan over medium-low heat, combine oil, honey, vanilla, salt, and cinnamon. Cook until the mixture bubbles, then pour over the fruit/nut mixture.
Stir to combine completely.
Press your mixture into a parchment-lined pan of some sort. Press HARD.
Cool 2-3 hours, then remove from the pan and cut into bars. Cut straight down, don’t saw the bars. The bars cut best when completely cool.
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