We are SO excited to partner with Cured, which shares our passion for the highest quality food. Cured is owned and operated by Will and Coral Frischkorn, and you will feel their personal touch throughout the store when you try their hand-picked selection of cheese, charcuteries, wines and unique grocery items. Please stop by 10.30am-7pm Tuesday-Friday and 9am-6pm on weekends, 1825 Pearl Street.
The timing couldn't be better for Cured to offer Hävenly's baked goods and bread mixes, since our friends at Fresh Thymes Marketplace is closing down the Marketplace for a few months on June 25th while they are expanding Fresh Thymes Eatery (the restaurant is amazing and still open!). We are expecting a grand opening late summer - stay tuned for news!
Black Cat Organic Farmstand has extended opening hours! This is the season to visit Black Cat Farmstand, as it's bursting with fresh produce. The farmstand is now open Wednesday-Sunday 10am-5pm, 4975 Jay Road!
Louisville Farmers Market + Friendly Reminders! Love to all Dads! 💓
Louisville
Super Excited to be at Louisville Farmers Market this Saturday June 19, 824 Front Street, Louisville! Come and say hi between 9am-1pm!
Boulder
Place your order today by 6pm for pick-up at Savory Spice.
Longmont
Ooh la la! Father's Day is coming up.
Visit Cheese Importers in Longmont and find that perfect treat for the special Dad, Grandfather and Uncle in your life. Show below coupon for 10% off your entire order when you also buy a Hävenly product. Expires tomorrow!
The opportunity arose and we grabbed it! So excited to be a part of Nederland's Farmers Market THIS SUNDAY June 13 between 10am-2pm. Please come and say hi!
Find us: Google Maps Where to Park
80 E. SECOND ST. & 85. E.FIRST ST. NEDERLAND
Welcome!
As you know we love to bake for you, and are so grateful for each and everyone of you. Sometimes - well quite often actually - we fall behind on the administrative side of life. Many of you asked for nutritional labels, and we are happy to share that you can now find this info for each of our products!
We are proud to use clean and nutritional ingredients, ingredients we don't hesitate to give to our kids. Never fillers, refined sugar, coloring, or preservatives.
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Please place your order
of Hävenly's baked goods and bread mixes by 6pm tomorrow for Savory Spice pick-up this Friday.
You can also pre-order from Boulder County Farmer's Market and Nude Foods Market. Or just stop by Black Cat Farmstand, Cheese Importers and Fresh Thymes Marketplace.
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Naomi and Ella sharing a love bun sandwich. We only use ingredients we don’t hesitate to give to our kids (or their friends)!
We just started growing our own rhubarb and our neighbor shared their family recipe for a custard pie. We modified the recipe to fit our dietary restrictions and we really liked the end result! Surprisingly quick and easy. We even attempted to make a lattice crust. See recipe below and let us know how your pie turns out!
Use any extra pie dough to make bonus cookies!
Rhubarb Custard Pie
Filling based on Daniel Toth's Family Recipe.
Ingredients for the Dough
We happened to have Outrageous GF All Purpose Flour Mix and Bob's Red Mill Paleo Baking Flour at home, so we combined them and added some organic psyllium husk. The result was fantastic! However you can also make your own flour by mixing 1/2 cup each of the following: brown rice flour, sorghum flour, potato starch, tapioca flour, and almond or coconut flour.
2 1/2 cups gluten-free all purpose flour of your choice. We mixed equal amounts of Outrageous GF and Bob's Red Mills Paleo Flour.
1 tsp psyllium husk
1/2 tsp. sea salt
2 sticks (8 ounces) salted butter cut into smaller pieces
1 teaspoon apple cider vinegar
½ cup cold water
Some extra coconut sugar to sprinkle dough with
Ingredients for the Filling
3 heaping cups of rhubarb (peeled and cut into 0.5"-1" pieces)
2 eggs
1 1/4 cup coconut sugar
2 Tbs flour (we used almond flour)
Ingredients for egg wash
1 egg
1 Tbs of water
Make the Dough
1. Put the flour, psyllium husk, sea salt and sugar in a food processor and pulse to combine.
2. Pulse in the cold butter until the mixture looks crumbly with larger, pea-sized chunks of butter.
3. Mix in apple cider vinegar and cold water.
4. Form two balls of dough. Flatten so you have two disks, cover and put in refrigerator for at least 30 min.
Make the Pie
1. Preheat oven to 425F
2. Take one of the pie disks and roll it out with a rolling pin. Press into a 9" pie form.
3. Mix coconut sugar, eggs and flour in a separate bowl. Add the rhubarb and gently stir until coated. Place the rhubarb filling in pie form.
4. Take the second dough disk and cut of as long strips of dough as you can. Flatten them a bit and form a lattice pattern.
5. Mix egg and water for eggwash. Brush the top dough and sprinkle with some coconut sugar.
6. Bake in pre-heated oven for about 40 minutes (until you see a slight bubbling of the custard)
7. Let pie cool before serving
Bonus Cookies
Take any leftover dough and form into small flat cookie disks about an 1.5" in diameter. Add your favorite jam in the middle. Brush with egg wash and sprinkle with sugar. Bake for 12-15 minutes.
As we were getting ready for the farmers market a friend made us gluten-free empanadas for dinner. They were so amazing, we asked for the recipe and are excited to share it with you below! You can have fun experimenting with the filling - vegan, vegetarian or meat. All up to you.
Gluten-Free Fabulous Empanadas!
Original recipe from GF Jules.
Serves 4
Ingredients for the Dough
2 ¼ cups almond flour or gluten-free all purpose flour of your choice
1 1/4 tsp. salt
8 Tbs. butter or vegan alternative
1 egg or vegan substitute (3Tbs aquafaba works great)
1/3 cup + 1 Tbs. ice water
1 Tbs. white vinegar
Ingredients for the Filling
We choose a vegetarian filling, but you can easily make a meat filling instead using 1 lbs of minced meat instead of all or part of the potatoes.
1 ½- 2 lbs cooked potatoes
8 oz or more of mushrooms
1 Tbs. extra virgin olive oil
1 diced yellow onion
1 Tbs. tomato paste
Spices of your choice. We used a dash of cayenne pepper and about 1/2 tsp of smoked paprika, thyme, oregano, cumin and coconut sugar.
Additional veggies, if desired (e.g. bell pepper, carrot, squash …all cut to small cubes)
1 egg + 1 Tbs. water (or oil for brushing on empanadas before baking)
Make the Dough
1. Whisk together the almond flour/GF all purpose flour and salt, then cut in butter with a knife. This may be done pulsing with a food processor or using the paddle on a stand mixer, but be careful not to over-work the mixture; when the butter is incorporated, it should look like little pebbles in the flour, not fully incorporated or melted.
2. Mix the egg in a separate bowl and whisk together with water and white vinegar then slowly stir into the flour mixture with a fork, mixing only until a dough has been formed. The dough should hold together easily and not be dry or crumbly; if necessary, add more cold water until the dough holds
together.
3. Cover the dough and place it in the refrigerator while you prepare the filling.
Make the Filling
1. Cut cooked potatoes into 1/2 inch cubes.
2. Sauté onion, mushrooms and any other veggies you'd like to use in oil for about 5-10 minutes.
3. Add tomato paste and spices and sauté together with vegetables for 1-2 minutes.
4. Mix the sautéed vegetables with the cubed potatoes and set aside.
Make the Empanadas
1. Preheat oven to 425F
2. Divide dough into approximate 8 pieces (you can divide dough into more pieces if you prefer smaller empanadas)
3. Roll out each section of dough into rounds. Thickness of pie crust (about 4-5 millimeter thick).
4. Place 2-4 Tbs cooled empanada filling into the middle of the round. Wet edges of pastry with water by dabbing your finger. Gently fold pastry over and press together to seal.
5. Transfer the empanada to the parchment-lined baking sheet and repeat with remaining dough and fillings, spacing at least 1 inch apart.
6. Brush gluten free empanadas with beaten egg wash or oil and prick with a fork to vent before baking.
7. Bake in preheated oven for 15-20 minutes, rotating the trays halfway through to promote more even baking.
8. Serve with a large salad.
ENJOY!
Hävenly is beyond excited to partner with Cheese Importers!
Who would have thought that you can go to Longmont to get the true taste of France? We simply love Cheese Importers. A true gem. Please show this coupon by June 18 to get 10% off on your entire order when you also buy a Hävenly product!
Cheese Importers now carries our bake-at-home mixes as well as our Rustic Boule, Morning Oat Buns, Love Buns and Keto Buns!
Our last market for a while + News about mask regulations!
Meet us at Boulder Farmer's Market this Saturday 8 am - 2 pm. Walk-ups are welcome! According to new CDC guidelines masks are no longer required outdoors. However, for the comfort of market guests, BCFM requires masks between 8 am - 9.30 am. Thereafter customers and vendors are encouraged, but not required, to wear them. Welcome!
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This is our last market until we are a guest vendor again in September. You can continue to order our bread through BCFM for curb-side pick-up, through Hävenly's website, and through Nude Foods Market. You can of course buy directly from our friends at Fresh Thymes Marketplace and Black Cat Farmstand. Starting May 22nd Cheese Importers in Longmont will carry our products as well (more to come!).
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Grab some Pink Oyster Mushrooms and try this vegan keto "BLT"!
Our friend told us that Pink Oyster Mushrooms can taste like bacon. We had to try it, and we can highly recommend getting some at the farmers market! After you admire their beauty, cut them finely and sauté them in butter (or butter alternative) for quite a while until they become nice and crisp. Sprinkle some salt and serve with a toasted Hävenly Keto Bun. Add some lettuce, tomato and avocado. So good and easy!
It has been a wonderful and busy time getting ready for the farmers markets, and we hope we get to see you this Saturday in Longmont from 8 am - 1 pm. We needed something quick and easy to cook for dinner and we tried this black lentil "bolognese". We are excited to share this vegan take on a typical Swedish meat sauce - that's super yummy and easy to make (see recipe below).
Black Lentil Vegan Bolognese!
Original recipe that we modified is from Ica (a Swedish food retail store)
Serves 4
Ingredients
1 medium size yellow onion (finely diced)
2-3 garlic cloves (crushed)
1 large carrot (finely chopped or shredded)
1 small root celery, about 7oz (peeled and finely chopped or shredded) - can be substituted with celery
2 tbs tomato paste
2 tbs olive oil
1 can of crushed tomatoes 14.5oz
3/4 cup black beluga lentils
1 bullion cube
2 cups water (replace part of water with some red wine if you like)
1-2 tsp dried thyme or rosemary
0.5-1 tsp cinnamon
1 tsp honey or coconut sugar
salt, black pepper and cayenne pepper to taste
Scallions to garnish if you like
Directions
1. Sauté onion, garlic, tomato paste, carrot and root celery in oil for about 5 min.
2. Add lentils, crushed tomatoes, bouillon, water and spices. Cover and let simmer for 20-30 min.
3. Season with honey, salt, pepper, and cayenne pepper.
4. Serve with pasta of your choice and garnish with scallions!
ENJOY!
Thank you to all wonderful customers who visited us at the farmer's markets. It made us so happy to see customers come back for more delicious and healthy baked goods! We hope we get to see you this Saturday in Boulder.
Meet us at the Farmer's Market!
May 8 - Boulder
May 15 - Longmont
May 22 - Boulder
