A Cute Review

August 19th, 2010 § Comments Off on A Cute Review § permalink

This cute review of The Odds Get Even was posted in Off The Shelf, the Book Shelf’s monthly book and movie review. Thanks Jadyn!

The Odds Get Even
by Natale Ghent

This book was very entertaining and a book that you can’t put down. The book is about three kids, Boney, Itchy, and Squeak. They’re very odd. They have their own little treehouse and unfortunately, their own bullies, Larry Harry and the gang. They have an invention convention every year at school but Larry Harry and the gang always win, but not this time, they have the haunted mill on their side. They make an invention that picks up rays of ghosts, but will it really work?

How they get revenge on Larry Harry is that the ghost shows up when Larry least expects it…

I think it’s a fun interesting book and I think it’s nice to show a group of good friends, even though they’re odd. This book is for kids who enjoy event-after-event-after event kind of books and an ending that really make you think “wow, that was cool how they ended it.”

If you’re thinking I don’t really like books that jump right into event after event after event, don’t worry, there’s a lot of very suspenseful parts. Some of my favourite parts in this book are how the boys try to get back at Larry Harry by wearing one of their fathers’ Elvis costumes and making ghost sounds when they jump out of a tree and try to scare him, and how they have little telletubby communicators so they can talk to themselves when they’re up in their rooms. Have fun reading!

Jadyn, grade six, Sir Isaac Brock School

Gluten-Free Oatcakes: Sweet and Savoury

August 4th, 2010 § 1 comment § permalink

My mum grew up in Motherwell, Scotland. So we grew up watching On The Buses, Benny Hill and The Two Ronnies, and eating things that most other Canadian kids didn’t: like real English toffee (the kind with the little silver hammer), Scottish soda bread, Digestive cookies (with butter), powdery fruit candies, licorice All Sorts, and oatcakes.

While I loved most everything Mum brought home, oatcakes were not my favourite. They weren’t like oatmeal cookies; they were more like oat crackers, which hold very little appeal for kids.

After reading that oatmeal is good for people with blood sugar concerns and carbohydrate-reduced diets, I decided to revisit the oatcake and create something toothsome, gluten free and super tasty.

These oatcakes have big appeal and can actually help balance your blood sugar when made with agave or maple syrup. With a low GI (glycemic index) and low GL (glycemic load), and a nice percentage of protein, they’re excellent for all and sundry. And did I mention how yum they are?

Sweet Oatcakes:


1/4 cup of agave or maple syrup OR 1/2 cup brown sugar if sugar isn’t a dietary concern

1 cup butter

2 1/2 cups organic rolled oats

1 tsp salt

1/2 tsp baking soda

1/4 cup coconut flour

1/4 cup almond flour

1/4 cup of rice flour

1/4 cup sorghum flour

1 tsp xanthan gum

1 tsp vanilla extract

1/2 cup of water

*optional* 1 scoop of protein powder. I use berry-flavoured Harmonized vegan protein powder – it makes the cakes taste like Pop Tarts!


Heat oven to 350 degrees.

In a large bowl, mix together dry ingredients. Cut in the butter with a pastry cutter until the mixture resembles coarse meal. With a fork, stir in the vanilla extract and enough water so that the dough clings together enough to be worked. Divide into three portions. Roll out the dough 1/4 inch thick on a lightly floured surface and cut into rounds. Bake 1/2 an inch apart on parchment-lined baking sheets for 10 minutes or until lightly golden on the bottom. Cool.

*Note: If you live in an area of high humidity, store the cooled cakes in a tin with a couple tablespoons of baking soda on the bottom and a piece of paper towel over the soda to absorb moisture.

*For Savoury Cakes, use 2 tablespoons agave in place of the sugar, omit the vanilla extract and use 1/2 cup sorghum flour and 1/2 cup rice flour in place of the Sweet Oatcake flour mix. You can also add 1/4 – 1/2 cup flax seeds to the mix. Prepare and bake as directed.

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