The Gluten Free Grain Free Company will celebrate the launch of their latest specialty cake mix range with a Red Carpet High Tea celebration on Tuesday, 19 March.

The event will be held at the SCAIP Building in Nambour at 10.30am with more than 150 people expected to attend including local business owners and Sunshine Coast Mayor Mark Jamieson, who will be launching the company’s new range.

Gluten Free Grain Free Company co-owner, Tania Hubbard said the high tea would mark the next chapter for the company as it launches its new range of Cafe and bake@home cakes.

“I am excited to be introducing some of our new flavours: chocolate, strawberry and the Italian date & cinnamon cake,” Tania said.

“We have been developing the range for more than two years and all of our amazing taste testers have helped us to bring this new range to the market,” Tania said.

Tania said the event was also a great opportunity to celebrate food innovation and food production businesses in the region.

“I am passionate about working in partnership with other businesses to find ways that the company can incorporate local product and local food into our range,” Tania said.

“We are working alongside some fantastic businesses including Tim Adams Specialty Coffee for the development of our Italian Coffee Cake and Vicki Taylor, owner of Red Hot Chilli Pepper to get just the right mix of spice for our Date, Cinnamon and Rosemary Cake.

“The event will also give people the chance to taste all the new flavours for the first time,” Tania said.

The Gluten Free Grain Free Company’s new Cafe range will give selected cafes throughout Australia the opportunity to bake Tania’s exclusive range onsite, giving their customers a fantastic range of gluten free, grain free, nut free and dairy free cakes they can enjoy with their favourite coffee.

The bake@home range will be available in selected supermarkets, health food stores, organic grocery markets and other retail outlets and via the website, www.glutenfreegrainfree.com.au – giving everyone across Australia the opportunity to bake great food at home.

Bloomhill Cancer Help, a long-standing Sunshine Coast-based charity, is eager to show their appreciation to the local community for all the help and support its received leading up to and during its expansion.

Bloomhill’s General Manager, Mervat Thompson said the support Bloomhill has received over these past few years has been overwhelming, and proven just how supportive people and businesses within the community were.

“While we did get a grant from the Federal Government for the expansion, we were able to raise a further $120,000 to refurbish the existing part of the building from our Target 300 campaign. This is over and above the ongoing support we receive from donors, sponsors and supporters of our six Bloomhill Op Shops,” Mervat said.

“With no ongoing government funding, Bloomhill relies on the money received from donations, fundraising activities and its Op Shops throughout the Coast to continue providing its much-needed services.

“We have also recently been appointed the Managers of the Cotton Tree Markets, which means you can support Bloomhill just by shopping at the Markets every Sunday,” Mervat said.

“Without the support of the community, Bloomhill would not be able to continue offering its high level of care to those who need it and that need continues to grow,” Mervat said.

Since 1997, Bloomhill has provided support and assistance to thousands of people affected by cancer and their families throughout the Sunshine Coast. Operated by a team of dedicated staff and hundreds of volunteers, Bloomhill offers counselling, transport to appointments, respite care and a range of complementary therapies and other practical help.

To cater for its growing number of clients and to give more people access to its amazing services and support, Bloomhill built an extension to its existing therapy centre that included five new therapy rooms, state-of-the-art kitchen, additional office space and a beautiful, big recreation room. Since the opening of the new therapy centre in June 2012, Bloomhill’s client base has risen to well over 900 current clients.

“Our client numbers continue to grow daily, which shows us just how much Bloomhill’s services are needed here on the Coast,” Mervat said.

“Thank you to everyone who has offered their support to Bloomhill through volunteering, participating in fundraising, monetary or in-kind donations, and we hope for your continued support into the future,” Mervat said.

The Sunshine Coast Literary Association is hosting a new workshop – Flights of Fantasy: Unleash your imagination – that will tackle the basics of fantasy and paranormal world building.

The workshop will be held from 9.30am to 1.30pm on Saturday, 9 March at the Kawana Library Meeting Room, Nanyima St, Buddina.

SCLA President, Kerri Jackson, said the workshop will provide tips on ways to build your world and characters organically through your narrative, for writers interested in creating gripping stories.

“These workshops are a great way for aspiring writers to start their journey into the wonderful world of literacy,” Kerri said.

“It’s an opportunity to meet other writers, develop skills for writing and get on-the-spot feedback and answers to your questions,” Kerri said.

Presenting the workshop is Paula Weston, a freelance writer with a background in journalism and government communication.

“We’ll talk about how fantasy and paranormal stories differ from each other, and other forms of fiction – and the ways in which they don’t differ at all,” Paula said.

Paula has been writing fiction for 16 years. Haze, the second book in the Rephaim series, will be published in June.

The Sunshine Coast Literary Association is a not-for-profit association dedicated to nurturing, showcasing and celebrating literary talent throughout the Sunshine Coast region.

The Association offers regular literary workshops, seminars and events, an annual writing competition and monthly Front Write Up literary performance evenings that provide an opportunity to showcase the talents of members.

The workshop is $25 for members and $35 for non-members. Morning tea will be provided but you will need to bring a pen, paper and your enthusiasm.

Spaces are limited so be sure to book your spot quickly. Tickets must be pre-purchased by emailing info@scliterary.org.

For more information on beginning your journey as a writer or becoming a member of the SCLA, please see our website www.scliterary.org.

Tucking into a freshly baked, hot crossed bun on Easter morning is a much-loved tradition that more than a quarter of a million Australian’s are unable to enjoy due to food allergies and intolerance, until now.

Food specialist and co-owner of the Gluten Free Grain Free Company, Tania Hubbard is releasing, for the first time, her long anticipated and very popular bread recipe.

Tania said finding a great-tasting and nutritious gluten free bread recipe was like stumbling upon the holy grail, especially for anyone diagnosed with Coeliac disease and gluten intolerance.

“My bread recipe is not only delicious, but it is also packed with simple, nutrient-rich, wholesome ingredients and best of all, it is gluten, grain, yeast and dairy free!” Tania said.

“My philosophy is simple is the best, which is why I created a recipe that was versatile and could be easily adapted to create lots of other wonderful products too, including amazing hot crossed buns for Easter,” Tania said.

Tania’s bread can be baked from scratch, or to make it even easier, can be purchased as a pre-mix from her bake@home range, which also includes a range of delicious cake mixes.

“The bread is truly amazing. It has a very similar consistency to sourdough and can be eaten fresh like normal bread and doesn’t need to be toasted to taste great,” Tania said.

Tania, who was diagnosed with an intolerance to a protein found in grains several years ago, said her condition turned out to be a blessing in disguise, helping her realise her talent and passion for food, which saw her go on to writer and publish her own cookbook, gluten free grain free – food we love.

“I was determined to continue enjoying food that was easy to make, quick in the kitchen and tasted fantastic. There was nothing in the market I loved so I set to developing my own gluten and grain free creations,” Tania said.

Tania’s cookbook, gluten free grain free – food we love, is packed with over 150 pages of mouth-watering recipes including the sought-after bread recipe, information about stocking a gluten and grain free pantry, label reading and much more.

“My cookbook is about helping people understand and enjoy gluten and grain free living and includes recipes that are dairy free, nut free, vegetarian and made with easy to find ingredients,” Tania said.

“My food isn’t just for Coeliacs and those with a gluten and grain intolerance, it’s for everyone and anyone that wants to enjoy nutritious and wholesome cooking that tastes great,” Tania said.

For a complete list of stockists of gluten free grain free – food we love and the bake@home range, visit www.glutenfreegrainfree.com.au.

Chia Seed & Almond Meal Bread

 Ingredients                  Quantity

Almond Meal                           1 Cup

Chia Seeds                              2 tbsp

Water                                       30mls

Arrowroot* (sifted)                    ¾ Cup

Bicarb/baking soda (sifted)      1 tsp

Apple Cider Vinegar                2 tbsp

Eggs                                        3

Salt                                          a good pinch

* You may substitute arrowroot for tapioca if you like.

 Method

–        Preheat oven to 175C

–        Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water

–        Sift arrowroot and bicarb (baking soda) into bowl

–        Add almond meal and salt and mix well

–        Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly

–        Add eggs, soaked chia seeds and apple cider vinegar

–        Combine everything well until there are no lumps (about 1 minute of whisking)

–        Don’t be tempted to add any liquid – the mix is meant to be thick

–        Pour mix into a baking tin lined with non-stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil. I used a spring form cake tin.

–        Bake for 25 minutes until the bread is firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch.

–        Remove bread from the oven and turn out onto a cooling rack

–        Adjust cooking time to 45-50 minutes if cooking a double mix (large loaf).

Hot Crossed Buns (Fruit Loaf)

Using the Chia Seed & Almond Meal Bread recipe, you can create a wonderful fruit loaf that can also be made into little fruit scones or buns.

I use sun-dried and preservative free dates, but a mix of dried fruit like apricots, sultanas, dried berries, orange/lemon zest (1 tsp), makes this wonderful bread. Whatever dried fruits you decide to use, make sure you only add ½ cup in total.

This bread can be wrapped well and stored in fridge for 4 – 5 days.

Bread

Ingredients                    Quantity

Dried Fruit                                ½ Cup

Cinnamon                                2 tsp

Ginger (dried)                          ½ tsp

Water                                       ¼ Cup

Olive Oil                                  2 tbsp

Cross

Egg white                                1

Desiccated coconut                 ¼ Cup 

Method

–        Preheat oven to 175C

–        Follow the Chia Seed & Almond Meal Bread recipe and simply add chopped fruit, spices, water and olive oil when you add the eggs, soaked seeds and apple cider vinegar

–        Combine everything well using a whisk making sure there are no lumpy bits of almond meal or arrowroot

–        Pour mix into a baking tin lined with non-stick baking paper or silicon bread mould lightly oiled with olive oil.

–        For hot crossed buns, add the mix to a muffin or cupcake baking tray lined with papers.

–        To make the crosses, mix the egg white and desiccated coconut together to a not too runny consistency and spoon it onto the wet bread mix before placing in the oven.

–        Bake for 25 – 30 minutes until the bread is firm to touch and bounces back when lightly pressed. The top will be golden in colour and firm to touch

–        Remove bread from the oven and turn out onto a cooling rack

Measure your creativity and literacy skills against writers from across regional South East Queensland in the 2013 Sunshine Coast Literary Association’s Annual Writers’ Competition.

Entries to the Writers’ Competition are now open and close on Friday, 26 April. For the second year, the competition is open to residents in the Moreton Bay and South Burnett Council areas as well as the Sunshine Coast and Gympie. There are four entry categories including junior short story, young adult short story, open short story and open poem.

President of the SCLA, Kerri Jackson said the competition was designed to provide an outlet for talented writers to showcase their work to their peers and receive valuable feedback from professional and accomplished writers.

“The competition was strong last year, demonstrating the amazing abilities of writers throughout these regions,” Kerri said.

“This year we will encourage and prepare the entrants for the competition by hosting several workshops in February, March and April,” Kerri said.

There are four categories in this year’s competition including:

• Category 1: Open Short Story, to a maximum of 2500 words.
• Category 2: Open Poem, to a maximum of 40 lines.
• Category 3: Young Adult (High School, Years 8-12) Short Story, to a maximum of 1500 words.
• Category 4: Junior (Primary, Years 5-7) Short Story, to a maximum of 1000 words.

There is also the chance to win some great prizes with each category having a $200 first prize and $50 second prize, as well as certificates for all winners including Highly Commended entries.

A panel of experienced judges decides on the winners, which will be announced at the SCLA Awards Dinner on Wednesday, 19 June. More details regarding the event will be available closer to the date.

The Sunshine Coast Literary Association is a not-for-profit association dedicated to nurturing, showcasing and celebrating literary talent throughout the Sunshine Coast region.

“Our writing competition was first held in 2007 and has been run every year since 2009 so it is a key element of the Association’s calendar,” Kerri said.

“We encourage everyone to have a go, you never know, maybe they will discover a hidden talent,” Kerri said.

There are a number of sponsorship opportunities available; for more information email info@scliterary.org.

Each entry is $7 with a maximum of three entries per candidate. Entry forms and details are available online at the SCLA website, www.scliterary.org, or by emailing info@scliterary.org. All entries must be received post marked no later than 26 April 2013.

Sunshine Beach State High School students will have the support of a network of Coast organisations with the signing of the Sunshine Connect Partnership agreement today.

The new community and education partnership, brokered by Queensland Youth Industry Links Inc. (QYIL), brings together a range of support services to provide immediate and specialised support to help vulnerable young people stay engaged with the education system.

The partnership was established when the local Youth Connections Coordinator, Dee Mitchell of United Synergies, presented a pilot program to QYIL to develop a new interagency model. QYIL, as the Partnership Broker, then helped identify and connect other organisations that delivered services or programs that would support the partnership.

Partnership Broker Lee Shea said the signing of the partnership between Sunshine Beach State High School, United Synergies Ltd and multiple other local professional services would see the organisations work together to provide evidence-based support to vulnerable parents and young people.

“The partnership will include early intervention by school services referring to support programs, a parent support program, personal support and skills development for parents and young people, and a youth and community combined action plan,” Mr Shea said.

“Working together the partnership will provide support for parents who can find it difficult to manage the complexities of parenting, including teaching their teenagers coping skills and encouraging school attendance.

“This partnership provides a solid wrap around support for young people and their family and builds the capacity of the school to keep its young people engaged, reducing absenteeism,” Mr Shea said.

The new Partnership Agreement would create ongoing sustainability for the Sunshine Connect Pilot Program, which started in September 2011, with 28 young people taking part so far.

Mr Shea said once the at-risk young people were identified, the School Support Services invited the young person and their parent/s to participate in the program.

“From there, a plan of specialised professional support for the student and parent/s was tailored to suit their situation and reviewed regularly.

“The program can include one-on-one counselling, mental health, drug and alcohol support and financial planning,” he said.

Already the Sunshine Connect Program has had an extraordinary impact with school attendance by participants increasing by 85%, and 92% remaining engaged either at school (60%) or alternative learning environments including traineeships, apprenticeships or distance education (32%).

QYIL is the Sunshine Coast and Moreton Bay region provider of the Partnership Brokers Program, funded by the Australian Government, to build partnerships with schools, businesses and community groups and develop partnerships at a strategic level which influence the region’s response to youth Attainment and Transition. The National Program consists of more than 1,450 active and self-sustaining partnerships involving more than 4,700 partner organisations. New Partnerships continue to form every week across Australia.