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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks. A'd be so.

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Speaker 2: Kevin Miller and his wife Linda are celebrating the fiftieth

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Speaker 2: anniversary of their first date. It's going to be another

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Speaker 2: couple of years before they celebrate the fiftieth wedding anniversary.

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Speaker 2: Their fiftieth wedding anniversary, but it's got us thinking about

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Speaker 2: which anniversaries you do and don't celebrate. How about this, Jack,

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Speaker 2: Good morning. I'm not a Star Wars fan, despite being

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Speaker 2: a guy in my early forties. However, the smartest thing

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Speaker 2: I ever did was get married on International Star Wars Day.

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Speaker 2: May the fourth be with you. Absolutely no excuse to

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Speaker 2: ever forget that anniversary day. Yeah, true, that it's a

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Speaker 2: good one, isn't it. My parents got married on New

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Speaker 2: Year's Day, which is a controversial, a very controversial call,

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Speaker 2: because I don't know if you've ever heard, but it

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Speaker 2: turns out that quite a few people party hard on

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Speaker 2: New Year's Eve. It meant that some of the wedding

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Speaker 2: day photos were just my May May might or might

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Speaker 2: not have been a few people feeling a little bit

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Speaker 2: dusty come the wedding day itself. Anyway, we need not

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Speaker 2: throw stones. Twelve minutes to ten on News Talks, V

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Speaker 2: Nicky Wicks Cook is here with us this morning. Galder Nikki,

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Speaker 2: I love those stories.

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Speaker 3: How do people pick me?

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Speaker 1: We David?

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Speaker 3: Your parents?

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Speaker 2: Well, I actually I've mislead people. So yeah, so they

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Speaker 2: had so my dad's best man was also getting married,

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Speaker 2: and so he and so he and my dad I think,

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Speaker 2: flipped a coin to see something ridiculous like this, to

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Speaker 2: see who would get married on what day, And so

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Speaker 2: the friend got married won the coin toss, and so

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Speaker 2: got married on the thirty first, and my parents lost

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Speaker 2: the coin toss. I got married the next day on

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Speaker 2: the first. It's like guys put two days in between, Like,

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Speaker 2: am I the only one?

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Speaker 3: Not only that, as you say, there are other parties

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Speaker 3: going on at that time of the year. Everyone needs

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Speaker 3: a bit of a pick.

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Speaker 2: For your years.

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Speaker 3: Got married in the middle of Windster. Great idea, the sensible.

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Speaker 2: Anyway, it is anyway, So I think what next week

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Speaker 2: is Celiac week, and so we want to talk about

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Speaker 2: gluten free baking this morning. But I think we want

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Speaker 2: to be really clear for anyone who hears gluten free

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Speaker 2: and goes gluten free food can and often is delicious

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Speaker 2: even if you're not gluten free totally totally.

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Speaker 3: It's got a really bad rap because the early sort

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Speaker 3: of inventions I suppose of gluten free baking, for example,

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Speaker 3: were like cardboard. Yeah, I can attest to that, they

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Speaker 3: really were.

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Speaker 2: But anything with almond meal, We've had this conversation, you've

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Speaker 2: almond meal and something, My goodness.

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Speaker 3: So much fat in that arm and it's just beautiful

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Speaker 3: and it's a healthy fats as well. So I agree,

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Speaker 3: and I do think that this sort of this this week,

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Speaker 3: this coming upcoming week, I really wanted to, I suppose,

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Speaker 3: reassure people that it's not just a thing that people

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Speaker 3: dream up. It's an absolute condition. It's not an allergy

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Speaker 3: or intolerance. It's actually an autoimmune disease. And so if

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Speaker 3: you are predisposed and you have Celiac disease, it means

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Speaker 3: your body, your lovely six point seven meter long and

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Speaker 3: small intestine that does all the work about taking in

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Speaker 3: all nutrients for what goes into it, cannot and will

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Speaker 3: not process those nutrients if you've got gluten in there.

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Speaker 3: So it's a real problem for people. There are also

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Speaker 3: many allergies or intolerances where people feel a bit yuck,

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Speaker 3: get a bit inflamed, feel a bit bloated, irritable, bow all,

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Speaker 3: that sort of thing, and that deserves to be kind

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Speaker 3: of acknowledged as well. It's funny, isn't it, Jack, These

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Speaker 3: kind of us seene issues quite often, you know, just

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Speaker 3: produce an eye roll in people. Also because gluten intolerant

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Speaker 3: people celiacs need to be much more careful. But gluten

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Speaker 3: intolerant people like me sometimes I'll eat breads, so people go, oh, look,

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Speaker 3: she's eating bread. What I say to people is, you know,

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Speaker 3: if you're someone who gets a hangover, sometimes you still

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Speaker 3: get drunk, don't you. Then you you just suffer the

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Speaker 3: consequences because you wanted that. So it's a little bit

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Speaker 3: the same. So yeah, it's a thing, and it's really

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Speaker 3: work having a few fantastic little recipes up your.

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Speaker 2: Sleeves and you have one for us this morning that

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Speaker 2: is not only delicious, but the good thing about this

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Speaker 2: is it like this is a this is a chocolate

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Speaker 2: biscuit that is really going to kind of satiate you. Right,

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Speaker 2: So you're not gonna eat fifty well no in one city, Yeah, no,

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Speaker 2: you're not going to.

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Speaker 3: Eat fifty you're not going to eat eight like I

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Speaker 3: did with the beautiful gluten free gingernuts that I got

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Speaker 3: sent by ceagg for the Sea. I had six, and

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Speaker 3: then I had another two. I may have had more.

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Speaker 3: Judge them. Yeah, I know these ones. I could not

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Speaker 3: do that. These ones have got a cup of peanut

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Speaker 3: butter in them. And so for those of you who

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Speaker 3: have you know, been tempted to switch off because it

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Speaker 3: was gluten free, and now you go, oh hope, peanut

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Speaker 3: butter and baking. I don't love it either, but these

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Speaker 3: are the bomb I'm telling you. So here you go

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Speaker 3: oven on one eighty degrees line, a baking tray with

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Speaker 3: some baking paper, and all you do is in an

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Speaker 3: electric bet or a food process that you take about

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Speaker 3: three quarters of a cup of sugar, and I like

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Speaker 3: the large granulationship and not past to sugar yet regular sugar.

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Speaker 3: Three quarters of a cup. You could extend it to

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Speaker 3: a cup if you really love very very sweet things.

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Speaker 3: One cup of peanut butter, one cup of peanut butter

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Speaker 3: packed full of protein, one large egg, and you want

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Speaker 3: to just mix all of that until it's kind of

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Speaker 3: a nice paste if you like, and then throw in

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Speaker 3: your chopped chocolate, and you can use a teaspoon or

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Speaker 3: two of vanilla extract if you like. You could leave

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Speaker 3: that out as well. It's quite a clumpy dough jack.

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Speaker 3: It's sort of like, oh, this is all a bit weird,

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Speaker 3: because I like to keep that dark chocolate really nice

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Speaker 3: and big. Roll them into balls and it'll make about

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Speaker 3: twelve that's Roll it into balls and then flatten about

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Speaker 3: the size of a walnut or a golf ball. Flatten

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Speaker 3: them with you with the palm of your hand, and

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Speaker 3: then into the oven. They go fourteen to sixteen minutes.

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Speaker 3: I actually take them out at eight minutes and I

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Speaker 3: flatten them again because I like a cookie that's quite flat.

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Speaker 3: I don't like a puffed up cookie. Call them on

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Speaker 3: a rack, eat them, and they are delicious. And I

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Speaker 3: just recommend sometimes that when you're doing gluten free cooking

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Speaker 3: that you don't tell people their gluten.

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Speaker 2: Free yes with that, yes, very very wide. Okay, all right, hey,

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Speaker 2: thank you so much. We'll make sure that recipe is

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Speaker 2: on the news Talk's 'DB website. And Nikki actually has

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Speaker 2: two more delicious gluten free recipes in this weekend's edition

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Speaker 2: of Canvas.

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Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

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Speaker 1: to news talks that'd be from nine am Saturday, or

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