We were at the Boulder's Farmers Market (thank you all amazing customers) and got some funky looking Lion's Mane mushrooms from MycoCosm. They suggested making "Crab cakes". We checked out a bunch of recipes and made our own gluten-free "crab" cakes that are keto and can be made vegan. Easy to make. Fabulously tasty. Try the recipe below. They will blow you away!

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Meet us at the Farmer's Market!
May 1st - Longmont
May 8 - Boulder

Lion's Mane Mushroom "Crab" Cakes!
**see modifications in recipe to make vegan/keto**

Some recipes said to sauté the Lion's Mane mushroom and then to wrench it out. It was running late for us and I had to get food on the table. So I skipped this step. It worked GREAT without doing it! With two young kids, simpler is better.

Serves 2-4

Ingredients

• About 8 oz Lion's Mane mushroom

• 1 egg (or flax egg for vegan)

• 1/4 to 1/2 cup almond flour (or your favorite GF flour mix)

• 1/4 cup onion (finely diced)

• 1 tbs mayonnaise (we used Primal Kitchen's vegan)

• 1 tbs Worcestershire sauce (we used Annie's vegan. For Keto: replace with 2 tsp fresh lemon juice)

• 1-2 scallions (finely chopped) (we had some in our garden, but you can omit them)

• 1 garlic clove (crushed)

• 3/4 tsp old bay seasoning

• dash of cayenne pepper

• 1 tsp dijon mustard

• 1 tbsp parsley (finely chopped)

• 1/4 tsp salt (to your taste)

• 1/4 tsp black pepper

• 2-3 tbsp oil to fry cakes.
  
  Lemon wedges and parsley to garnish if you like

Directions

1. Hand shred Lion's Mane Mushroom into small pieces that look like crab pieces.
2. In a large bowl mix egg, mayonnaise, onion, parsley, garlic, scallions, Worcestershire sauce/lemon juice, Dijon mustard, old bay seasoning, cayenne pepper, almond flour, salt and pepper. Mix until fully combined (if too wet, add some flour).
3. Form mixture into round flat patties. About 2" in diameter, about 1/2 thick). Making the patties smaller makes them easier to fry without having them fall apart. 
4. Heat oil and sauté on medium heat for 2/3 minutes per side. They are done when golden brown and cooked throughout.
5. If you like garnish with lemon and parsley. We served with sautéed kale, avocado and whole artichokes.
 

ENJOY!

***Happy Earth Day***

As the mom of two young daughter's I'm at fear for what we are doing to our planet. Sometimes it feels overwhelming and hopeless. We have decided to do everything we can as a small bakery to help us stay on the right path. When you deal with bread it is very challenging to find sustainable and affordable packaging solutions. Here are some things that we do for our children, for our customers and for our beloved Earth!

1. Sustainability while Baking
   Whenever we can buy organic ingredients that are also gluten-free we do so. Our Nordic Keto Buns, Nordic Paleo Buns, and Rustic Bread all contain mostly organic ingredients.
   
   We use compostable baking sheets and ensure that we recycle and compost everything possible at the kitchen. Soft plastic that can't go into single stream we take with us home in order to recycle through CHARM or through TerraCycle. We are extremely mindful when it comes to using plastic gloves when baking. We do it only when absolutely necessary to meet health code requirements.
   
   We choose bulk flour that comes in recyclable bags whenever possible. If the bags have a plastic inner bag or liner we remove it and bring it to recycling. We love Nude Foods' efforts in partnering with TerraCycle to recycle.
   
   
   2. Packaging
   Instead of putting our bread in plastic bags, which is clearly the easiest and cheapest option, we have gone at length to only use recyclable/compostable bags and labels! Did you know that your normal labels generally can't be recycled or composted? Our Mini Power Muffins come in compostable muffin forms. We are continuously working on finding even better packaging solutions. If anyone has packaging suggestions or wants to volunteer in this process to help us find even better options please let us know!

3. Sustainability at Farmer's Market
We are at Boulder's Farmer's Market this Saturday, Longmont next week. We source local and organic as much as possible. We use compostable/recyclable tissue paper, compostable baking paper to wrap bread, compostable labels and bags for our bake-at-home bread-mixes.

4. Partnering with our amazing customers and restaurants
We bring our bread in food grade plastic containers lined with compostable sheet papers to our dedicated partners Alpine Modern, Black Cat, Bramble & Hare, Boulder County Farmer's Market, Fresh Thymes Market Place, Tables Restaurant and Yellow Belly. We then swap out the empty containers with new ones at next delivery. Please let them know that you value their efforts in reducing waste!

THANK YOU FOR SUPPORTING US ON OUR JOURNEY TO BE AN ENVIRONMENTALLY CONSCIOUS BUSINESS!

It was amazing to meet our wonderful customers at the Longmont Farmer’s Market last week. Despite the frosty weather so many came, said hi and tried our bread. What a treat. Please come and visit us this Saturday at the Boulder’s Farmer’s Market April 24 from 8 am - 2 pm! We are excited (and a bit nervous!)

Skeptical to sweet potatoes? This shredded sweet potato side dish might win your over! Only five or so minutes on the skillet and the smoked paprika, mint and pistachios nicely breaks the sweetness. A perfect side dish for your Easter or Passover table.

Shredded Sweet Potatoes with a nice twist!
- original recipe and photo by Sara Moulton, The Associated Press, published on February 28, 2018 -

Serves 6-8

Ingredients

• ½ cup finely chopped onion

• 3 tablespoons extra-virgin olive oil

• 2 pounds sweet potatoes, peeled and coarsely shredded, preferably using the grating disk of a food processor

• Kosher salt

• 1-2 teaspoon smoked paprika (we like adding some hot smoked paprika as well)

• 1 cup toasted chopped pistachios

• 1 cup chopped dried dates (we used less as we don't like it too sweet. You can also omit the dates)

• 1½ - 2 tablespoons fresh lemon juice

• 2 tablespoons shredded fresh mint (you can substitute with basil or cilantro)

Directions

In a large skillet, cook the onion in the oil over medium heat, until softened, about 5 minutes. Add the sweet potatoes and a hefty pinch of salt, increase the heat to medium-high, cover, and cook, stirring, occasionally, until the potato is tender, about 5 minutes. Stir in the paprika, pistachios, dates, lemon juice and mint; add salt to taste.

ENJOY!

We don't eat much meat in our family for various reasons, one being that our girls are dedicated to reduce climate change. However, when we do it is often this melt-in-your-mouth lamb dish -- perfect for Passover and Easter. Oh, and it's easy make provided you have a meat thermometer!

(If you don't eat meat keep an eye out for our next post where we will share a favorite vegetarian recipe!)

OUR FAVORITE LAMB RECIPE
- thanks to Bill St. John for publishing the original recipe "Gigot D’Agneau" that we modified slightly. Published in the Denver Post March 23, 2018 -

Serves 6-10

Ingredients

• 1 bone-in leg of lamb, from 6-8 pounds (without bone works equally well)

• 6-10 cloves of garlic, peeled and mashed with side of chef’s knife

• 3-5 long branches fresh rosemary, leaves stripped, wood discarded

• 4 teaspoons honey

• 5 tablespoons Dijon mustard

• 4 teaspoons flavorful extra virgin olive oil

• 1 1/2 - 3 teaspoons kosher salt

• 1-2 teaspoon freshly ground black pepper

Directions

We marinated the lamb over night as it gives amazing flavor and it helps with preparations. If you choose this method we recommend taking it out an hour before you want to cook it. The original recipe doesn't call for this. We also updated the recipe by increasing the amount used for the "rosemary-garlic paste". 

Preheat the oven to 400F when you are ready to cook the lamb! 

• Rinse and dry the lamb. Slice away any egregious blobs of fat, but do not remove all visible fat (while roasting, a modicum of melting fat adds a lot of flavor). Make 6 to 10 slits into the meat of the leg, about an inch in both length and depth.

• Make a paste of all the remaining ingredients into a rosemary-garlic paste and slather the leg all over, pushing bits of the paste deep into the slits.

• Place the leg in a shallow roasting or baking pan (if you have a low rack for the pan, use it) and pour 1/2 cup water around the leg. Place in the oven and roast for 10 minutes, then lower the heat to 300 and continue roasting until an instant-read thermometer inserted into the thick of the meat (do not touch bone) registers 125 degrees for medium-rare (about 15-20 minutes per pound depending on your oven and the temperature of the lamb when first put into the oven).

• Place the leg on a cutting board and let it rest; “carryover cooking” will increase the temperature to about 130 degrees or true medium-rare.

(You may prefer the lamb cooked through and meltingly tender. In that case, lower the long roasting time temperature to 250 degrees and cook until the internal temperature registers 140 degrees (a half hour or more per pound), then let the lamb rest another 15 minutes on the cutting board.)

ENJOY!

Growing up in Sweden, scones were the first thing I learned how to bake as a child. We would serve them for breakfast or with tea in the afternoon with butter, honey, cheese or orange marmalade. Unlike your American scones, they can be eaten sweet or savory. We have now modified the old traditional recipe and serve our Swedish Scones packed with gluten free organic oats, organic coconut oil and flax milk. GF, DF, Vegan, Healthy and Yummy!

We are proud to partner with Black Cat! Stop by their lovely Farm Stand at 4975 Jay Road and pick up some of Hävenly's baked goods along organic produce freshly harvested and other prepared dishes. Currently open Saturdays and Sundays.

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Looking for a magical local getaway and culinary wonderful experience? Book your Black Cat farm dinner in one of their glass-walled cozy private cabanas and savor dishes prepared from the fruits of their fields! They are more than happy to accommodate dietary restrictions.

BLACK CAT FARM DINNERS

Black Cat supports a beautiful farm dinner space at the owners’ homestead, just north of Boulder. Diners enjoy their own private dining rooms on the farm, and savor dishes prepared from the fruits of their fields. Black Cat holds farm dinners every night of the week; they have been enormously popular across winter. The glass-walled private cabanas are cozy! It is a Boulder County treasure. After you make your reservation - they sell out fast - be sure to call and let them know of any dietary restrictions. They are happy to accommodate you and to serve a Hävenly Morning Oat Bun.

Black Cat Organic Farmis the most ambitious farm-to-table operation in the United States, growing more than 250 varieties of USDA Certified Organic vegetables, legumes, grains and herbs on 425 acres. Black Cat also raises hundreds of heritage sheep and pigs on organic pasture.

BLACK CAT FARM STAND

In addition to Black Cat Organic Farm’s gorgeous farm dinners, the operation also supports a year-round farm stand at 4975 Jay Road currently open Saturday and Sundays 10 am - 5 pm. The stand stocks prepared dishes crafted from Black Cat’s culinary team — the same people who create the farm dinners. The operation sells USDA Certified Organic produce from its 425 acres of farm land, too; availability depends upon the season. Soon, greens like arugula, spinach and kale will weigh down shelves at the farm stand. It always has cuts of meat from its livestock, things like lamb shoulder, pork ribs and beef tenderloin. And Black Cat carries a range of products made from local artisans: honey from Bjorn’s Colorado Honey, chips and tortillas from Bolder Chips and our gluten-free breads. Currently they carry Hävenly's Rustic Boules, Morning Oat Buns and Morning Raisin Oat Buns. It’s a special place!

The Jewish festival of Purim is coming and we learned a trick to make Hamentaschen (a traditional triangle shaped cookie) fast and easy! No more mess. No more stress. Check out the recipe below for Paleo Hamentaschen!

Paleo Hamentaschen

We took an online class with Renee Bachfeld and she shared her recipe and a trick that made the making of Hamentaschen a breeze! Even gluten-free Hamentaschen were so easy and yummy. No more messing around. Quick, easy and fun then you form the dough into a roll that you slice after it has cooled in the freezer/refrigerator! This recipe makes some 30 cookies.

Make your own filling, or use your favorite marmalade. We like St. Dalfour marmalade as it is only sweetened with grape and fruit juice concentrates. Raspberry or Ginger & Orange marmalade are favorites.

Ingredients for the dough
2/3 cup (1 and 1/3 stick) salted butter or margarine, softened.
1/2 cup coconut sugar (or sugar of your choice)
1 egg
3 tablespoon oat milk (or milk of your choice)
1 tsp vanilla extract
3 cups or so of almond flour, or gluten free flour of your liking. We used Bob's Red Mill Paleo baking flour.

For the filling
About a 0.5-1 tsp of any of your favorite marmalades per cookie.

Instructions
1. Preheat Oven
Preheat oven to 350 degrees F.

2. Make the dough
By hand mix the butter with the sugar using a wooden spoon and fork. Add the egg and continue until smooth. If the butter is too hard, cut it with a knife and then use your hands to mix it. Add the oat milk and vanilla. Add the flour and mix it with the butter mixture until a ball of dough is formed.

!The trick! Divide the dough into two cylinders approximately 2.5 inches in diameter and refrigerate for a few hours/over night or put in freezer for about 30 minutes. Take out one cylinder at a time, and simply cut thin circles (approximately 1/4" thick) for each Hamentaschen cookie. No need to roll out the dough and cut circles. This will be so easy, we promise! Simply put each circle flat and put 0.5-1 tsp of marmalade in the center. Fold up the sides and pinch into triangles.

3. Let cool and then bake
Let your Hamentaschen cool in the refrigerator for at least 15 minutes before baking them. Once cooled, place on baking paper and bake at 350F for about 10 -15 minutes.

ENJOY!

One day I brought home lots of organic egg yolks (we only use egg whites in our Love bread and Health bread) and wasn't sure what to make. It was late, I was tired, but I didn't want to waste the egg yolks. I stumbled on this recipe below for Paleo Lemon Bars and LOVED it! So few ingredients. So easy to make. So delicious! I hope you'll like it too.

Paleo Lemon Bars

So few ingredients. So easy to make. So delicious
When we made it we only had egg yolks, but we are assuming that you have entire eggs. Original recipe and photo from Ambitious Kitchen.

Ingredients
For the crust:
1/4 cup melted and cooled coconut oil
¼ cup coconut sugar (or 2-3 tablespoons honey/maple syrup)
1 egg
1 cup almond flour (almond meal is too coarse)
3 tablespoons coconut flour
pinch of salt

For the filling
Zest from 1 lemon
½ cup freshly squeezed lemon juice (from about 2-4 lemons)
½ cup honey/maple syrup
4 large eggs
1 egg yolk

Instructions
1. Preheat Oven and Prepare Pan
Preheat oven to 325 degrees F. Line an 8x8 inch pan with parchment paper.

2. Make and pre-bake the crust
Mix coconut oil, coconut sugar, and egg until smooth. Add in almond flour, coconut flour and salt. Mix again until a dough forms. Press dough evenly into prepared pan. Bake for 10 minutes, then remove from oven and allow to cool a few minutes before adding your filling.

3. Make the filling
Whisk together the lemon zest, lemon juice, honey/maple syrup, eggs, egg yolk and coconut flour. Pour over crust. Bake for 15-20 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack. The original recipe said to refrigerate for at least 4 hours to firm up bars before cutting them, but we couldn't help but to eat them directly!

ENJOY!