We can now ship baked goods!
Want to send some baked goods to family and friends? We now have affordable two-day shipping available for our baked goods! It's not on the website yet, so please email katarina@havenlybaked.com, and we will set you up. Want to gift some baking joy? Place your order of our bake-at-home bread mixes by December 16 and surprise a loved one. You can, of course, also place your order for pick-up at our bakery!
⭐ Nude Foods Sweater & Wrapping Swap
Holiday Fairs this weekend ⭐
Nude Foods is holding a holiday fair this Saturday, Dec 14, in Denver and one in Boulder on Sunday, Dec 15, from 10-1 pm. Hävenly is participating in the Boulder Holiday Fair on Sunday!
💚 Free samples from Hävenly and other vendors!
💚 Holiday sweater swap!
💚 Wrapping paper swap!
And more!
Shopping local, especially for the holidays, is incredibly important.
When you spend $1 at a local business, nearly $0.70 stays in the community.
When you spend $1 at Amazon, $0.05 stays in the local community.
You can support our small business, meet and support other local vendors, AND support local artists by shopping at Nude Foods holiday fairs. That's a lot of local love!
Plus, keep the holidays sustainable with swaps!
RSVP Boulder
RSVP Denver
🇸🇪🎅 SWEDISH PALEO "Pepparkakor" RECIPE 🎅🇸🇪
You'd never believe these are gluten-free! So good! Give them a try.
Ingredients
170 g coconut sugar (or sugar of your choice)
50 g agave syrup
75 g butter or coconut oil
2 tsp ground cardamom
3 tsp cinnamon
2 tsp ground cloves
2 tsp ginger powder
1/4 tsp salt
1 tsp baking soda
1 tsp psyllium husk
45 g almond flour
90 g buckwheat flour
135 g oat flour
1 egg (or egg substitute)
+ Almond slivers for decoration (optional)
(extra buckwheat or rice flour for baking)
Baking Instructions
1. Mix sugar and agave syrup in a small saucepan or smaller pot. Bring to a boil while stirring at medium heat. Add the butter/coconut oil and let it melt. Add the spices and remove pot from heat. Let it cool down until lukewarm.
2. Mix all remaining dry ingredients in a separate bowl.
3. Add the lukewarm sugar-mix in the dry ingredient bowl. We like to use a food processor or a hand mixer for a few minutes. Scrape down the sides or bottom of bowl if needed.
4. Add the egg and finish mixing.
5. Add some more buckwheat flour if needed to get a pretty firm dough.
5. Place the dough in a container and let it stand in the refrigerator for at least an hour. Even better to let it rest in the refrigerator overnight.
6. Roll out smaller portions of the dough at a time with a rolling pin. We like to have plenty of buckwheat or rice flour on our baking table and rolling pin. If the dough is difficult to work with try adding some more flour. Roll it out as thinly as you can (1/8'' or about 2-3 millimeters). Cut out your cookies and place on a baking paper on a baking sheet (smaller cookie cutter shapes are easier to work with).
TIP: We recommend keeping the dough in the refrigerator and taking out smaller portions at a time. Put the glass upside down and press for a round cookie. The dough will stick to the glass and then it's super easy to move it to the baking paper. Once cookies are on your baking sheet paper you can decorate the cookies by pressing in almond slivers.
7. Bake 6-9 minutes at 340F. Keep an eye on your cookies as they burn easily!
8. Let them cool.
Enjoy!
