The holiday season is approaching so fast and we are grateful for each and every one of our wonderful customers. Many thanks to all who stopped by at Fjällräven last weekend for some glögg and fika. For you who missed the glögg-event, please check out the glögg recipe below to make your own delicious fragrant Swedish mulled wine.

As for this week, you can place your Hävenly order as usual by 6 pm tomorrow (Thursday) with pick-up at Savory Spice this Friday.

🎄🎄🎄Holiday orders 🎄🎄🎄
Our bake-at-home bread mixes make excellent holiday gifts (or just treat yourself to the smell of fresh-baked bread!). Please be sure to order your Morning Oat Bread Mix and Rustic Bread Mix for shipping by the end of this week to ensure proper delivery before the holidays! Any holiday orders for local pick-up need to be placed by Tuesday, December 21 for pick up at Savory Spice on Thursday, December 23. We will continue to bake throughout the end of the year but will take the last Fridays of the year off. Therefore next week is the last week for special orders for this year. You can of course continue to pick up our products at Black Cat Farmstand, Cheese Importers, Cured, Nude Foods Market, and South Street Market.

SWEDISH GlöGG RECIPE

As a child, I loved glögg served with almonds, raisins, and pepparkakor and being a December child, I always associated it with my birthday and Santa Lucia. As I got older, I did enjoy the grown-up version of glögg - still served with raisins and blanched almonds - and there were lots of different types one could get at Systembolaget. Only when I moved to the US did I start to make it myself, and I enjoy this recipe by Chef Marcus Samuelson as published by Bon Appétit. If you have a favorite glögg recipe, I'd love to hear from you!

If you'd like to serve your kids some glögg you can pick up glögg at World Market and simply mix it with hot water (if you are in a rush and want to make an adult beverage, mix it with red wine).

Ingredients (make about 1 1/2 quarts)

2 cinnamon sticks, broken into pieces
1 tsp. cardamom pods
1 small piece ginger, peeled
Zest of ½ organic orange
6 whole cloves
½ cup vodka
1 750-ml bottle dry red wine
1 cup ruby port or Madeira
1 cup granulated sugar
1 Tbsp. vanilla sugar
½ cup blanched almonds (I prefer to cut up the almonds, but you can serve them whole)
½ cup dark raisins

Preparation

Step 1

Crush cinnamon and cardamom in a mortar and pestle (or put them on a cutting board and crush with the bottom of a heavy pot.) Transfer to a small glass jar and add ginger, orange zest, cloves, and vodka. Let sit for 1 day.

Step 2

Strain vodka through a fine-mesh sieve into a large saucepan; discard spices. Add wine, port, granulated sugar, vanilla sugar, almonds, and raisins and heat over medium just until bubbles start to form around the edges.

Step 3

Ladle glögg into small mugs, with a few almonds and raisins in each one. Keep any remaining glögg warm over very low heat until ready to serve (do not let it boil unless you want it kid-friendly).

Trevlig helg och God Jul!

Diane Israel helping wholeheartidly at every market.

It is with great sadness that we announce the passing of our dear Diane Israel. We were shocked when we learned that Diane passed away in her home yesterday.

Diane was such a believer and supporter of Hävenly. She generously donated her time, helped make connections, and rejoiced in all our small steps forward. Diane got up early every morning to hike and then would come to the markets bringing a smoothie or something to eat for the other staff. Most of you have met her when she so kindly and passionately helped Hävenly. Many of you knew her before as a world-renowned triathlete, psychotherapist, professor, author, film director, and supporter of Queer Asterisk.

Diane inspired authentic relationships in all aspects of life and recognized the importance of vulnerability inherent in being human. This is a time to be thankful for life and those around us. We are thankful that Diane profoundly touched our lives. She will be deeply missed. Our heart and prayers go out to her family and friends.

🙏❤🙏❤🙏❤

Kindly note that although our bakers are baking this week, our next pick-up time for orders at Savory Spice is on Friday December 3rd. We will be at the Winter Market in Longmont on December 4 and 5, as well as at the Swedish Holiday Market in Denver on December 4 at Calvary Baptist Church.

Thanksgiving is my all-time favorite US holiday. It's a time to gather, give appreciation and enjoy delicious food. This year there is so much to be grateful for; Our family, health, amazing customers, and fantastic bakers.

Imagine my surprise when I first came to the US and had some cornbread only to learn that there was regular flour in it as well. There's a lot to learn, and after some research I came across a recipe for an old-fashioned cornbread recipe. It's simple, gluten-free, can be made vegan, and is absolutely delicious!

Before you scroll down, please remember to place your Thanksgiving order by Thursday 6 pm for pick up this Friday at Savory Spice. You can take the bread and put it in your freezer. Take it out the morning of Thanksgiving and before your guests arrive, heat up your oven to 375F. Bake your bread for about 5 minutes and you will have a Hävenly Thanksgiving! We will also ship our bake-at-home bread mixes so that you can bake yourself if that's your preference.

Old Fashioned Cornbread

Recipe and photos are from Gluten-Free on a Shoestring, and we are grateful for this back-to-basic yummy cornbread! We find it easiest to bake it in a cast-iron skillet, but if you don't have one, simply use a 9" cake pan. See below for replacement suggestions if you'd like it dairy-free, egg-free or vegan.

If you have leftovers that you won't eat the next day, we recommend freezing them right away and then taking them out and enjoying another day. If you know for sure you won't eat it all, you can replace half of the cornflour with some all-purpose gluten-free flour. 

Ingredients (see substitute suggestions below)

• 2 cups coarsely ground yellow cornmeal

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1 ½ cups plain yogurt at room temperature.

• 4 tablespoons unsalted butter melted and cooled

• 1 large egg at room temperature, beaten

• 4 tablespoons honey

Dairy-Free? Egg Free? Vegan?
Yogurt -> dairy-free yogurt.
Butter -> your favorite vegan butter. We have successfully used Earth Balance buttery sticks.
Egg -> Use your favorite egg substitute. The original recipe recommends 1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel.
Honey -> coconut sugar or maple syrup

Instructions

• Preheat your oven to 400°F. Grease a 12-inch cast-iron skillet or an 8-inch square or round pan, and set it aside.

• In a large bowl, place the cornmeal, baking powder, baking soda, and salt, and whisk to combine well. In a separate bowl, place the yogurt, butter, and egg, and whisk to combine well.

• Create a well in the dry ingredients and pour in the wet ingredients and the honey. Mix until just combined. The mixture will be relatively thin. Pour the mixture into the prepared pan.

• Bake for 20-30 minutes (closer to 20 minutes if using a cast-iron skillet, closer to 25 minutes if you made the all-purpose gluten-free flour variation), or until lightly golden brown on top, golden brown around the edges, and firm to the touch in the center. Slice and serve immediately.
  
  Enjoy!

Leaf mushroom burger with heirloom tomato jam on a Hävenly Nordic Keto Bun. Served with a side kale salad.

When you meet a friendly smile and get the best vegetarian meal in town, you know you are at Leaf Vegetarian Restaurant on 1710 Pearl Street in Boulder. We are exceptionally proud to have Hävenly's Rustic Loaves and Nordic Keto Buns be part of the Leaf Menu. Leaf Vegetarian Restaurant is dedicated to creating an outstanding and creative vegetarian dining experience, and they source organic freshly harvested produce and herbs directly from Three Leaf Farm in Lafayette, CO. In this email, Executive Chef Christopher shares his favorite dish from home - his own take on a vegan and gluten-free Rollatini!
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Boulder Farmers Market this Saturday, November 13! This is Hävenly's last farmers' market in Boulder for this year. It's been an amazing ride, and we are grateful to all our Boulder customers! The weather is looking great. Come and say hi between 8 am - 2 pm. Please also mark your calendars for the Winter Market in Longmont on December 4 and 5, as well as the Swedish holiday market on December 4 in Denver! For the Swedish Holiday Market you can now pre-order our baked goods through our website.
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Savory Spice in Denver carries Hävenly's bake-at-home bread mixes over the holiday season! Starting this Friday, Savory Spice on 1537 Platte St, Denver will carry our bread mixes as a holiday special. Stop by and grab the best spices available while you are at it for your holiday cooking! We proudly use Savory Spice spices for our bread mixes as the quality is unparalleled!

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Executive Chef Christopher Robert Clauss and General Manager Joseph Colonna welcome you!

Chef Christopher's
Vegan Raw Rollatini with Cashew Ricotta and Pomodoro Sauce

Ingredients
2 cups heirloom tomatoes (about 2 medium-sized tomatoes)
2 medium squash or zucchini
2 cups raw cashew
½ cup extra virgin olive oil
Zest of one organic lemon, splash of lemon juice.
½ cup basil
½ cup parsley
3-4 garlic cloves
Splash of red wine.
1tsp ground fennel seeds
1T crushed red pepper (or a little less if you prefer milder)
0.5-1T salt (add more to taste)
1tsp black pepper

1 bulb fennel
1/4C raw sliced almonds or toasted hazelnuts

Instructions
You will make zucchini/squash rolls filled with cashew ricotta drizzled with a tomato sauce. All are served raw with thin slices of fennel and sliced almonds or toasted hazelnuts. We recommend serving the Rollatini's with Hävenly's Rustic Bread, lightly toasted, as an appetizer. To make this the main course, we'd add a salad, and maybe rice.

Soak cashews in cold water for an hour or store them in the fridge overnight.

Using a mandolin or potato peeler, thinly slice the zucchini or squash, lay the slices into a tray, salt them. After a few minutes drizzle olive oil over and set aside.

Add cashews, fennel seed, ¼ cup olive oil, 0.5 T salt, lemon zest and juice, and 2T of cold water to a food processor. Process until smooth. You don’t need to use all the lemon juice; a splash will do. This is your cashew ricotta. Set aside.

Score the bottom of tomatoes with a shallow “x” cut, blanch for 30-60 seconds in nearly boiling water, shock in ice water bath.
Peel the tomatoes, remove seeds, and put the tomato "meat" in a powerful blender.
Add garlic, basil, parsley, 1 tsp salt, crushed red pepper, black pepper, a splash of red wine, and tomato paste. Blend till smooth. Pour in about 1/4 cup oil slowly while blending to emulsify.

Thinly slice fennel bulb, set aside.

Set out zucchini slices, add about 2 tsp of cashew ricotta to each zucchini slice, roll up. Place three on a plate, pour over a coating of sauce, garnish with fennel and almond slices/hazelnuts. YUM!

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We welcome you this Saturday for a fika with Fjällräven from 11am - 4pm on 1048 Pearl St, Boulder. Fika is an integral part of our and Fjällräven's Swedish identity; the delightful custom of enjoying a coffee and a treat with friends! So please come and join us. AND when you buy a Hävenly product at our pop-up store, Fjällräven offers you a nice discount on your entire Fjällräven purchase this Saturday, November 6!
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We are so excited to partner with Fjällräven again! Growing up in Sweden in the early 80s, every child wore a Kånken backpack. As the shoulder bags became increasingly popular, Swedish kids' backs were hurting. The founder of Fjällräven, Åke Nordin, put his passion for nature and thoughtfully crafted durable outdoor gear into practice and designed the Kånken backpack. It was complete with a light reflector in the logo and a sitting pad in the back. Fjällräven still offers the iconic backpack -- now you can even design your own -- as well as amazing, high-end, outdoor clothing and gear.

In addition to the Swedish heritage, we share Fjällräven's commitment to sustainability. Nature is truly in Fjällräven's DNA, and you can read more about it in the Fjällräven Way - their Code of Conduct.

🇸🇪🇸🇪🇸🇪
Dinner pop-up at Fresh Thymes Marketplace this Friday (and maybe Saturday depending on when they sell out). Get your dinner and Hävenly bread this Friday 11am - 5pm, and possibly Saturday. The address is 2690 28th St, Boulder.

Original Kånken backpack. Photo from Fjällräven AB

Photo credit: thekeeperofthecheerios

🙏🙏🙏
We dedicate this email to our friend and Hävenly customer Alicia and her kids. Our prayers and thoughts are with you.

🎃🎃🎃

Every year we tried to think of fun, plastic-free treats to hand out on Halloween that kids actually like. This past year we bought a bunch of cuties and a couple of sharpies, and our kids had a blast making Cutie Jack O'Lanterns! And to our surprise, the kids -- young and old -- who came to our door actually loved them! And isn't it awesome when something iike this is also allergy friendly, easy and affordable? All you need are cuties and sharpies. Let the fun begin!

It is hard for our family to prevent regular candy to enter our kids trick-or-treat baskets, so we caved in and let it happen. Are you in the same boat? Wondering what to do with all those pesky Halloween Candy wrappers? Awesome news! You can take them to Nude Foods Market, Boulder's first zero waste grocery store, for specialist recycling any day until 11/15. Address is 3233 Walnut Street, Boulder and they're open 7 days a week, 10am - 7pm. Hurray!

🎃🎃🎃
Fresh Thymes Pop-Up Store this weekend! Yes. you heard it right and we know you are as excited as we are. Our friends at Fresh Thymes Marketplace are opening up their store for the weekend this Friday, Saturday and Sunday from 11am-5pm, 2690 28th St, Boulder. You can purchase many of your favorite Hävenly baked goods!

🎃🎃🎃
Friendly reminder to place your order today before 6pm for pick up at Savory Spice tomorrow (Friday) from 2pm!

Autumn is finally here with its beautiful fall colors, and its the perfect time to make warming soups! Come to Longmont Farmers Market this Saturday and get your Hävenly Baked Goods and your tomatoes! Ask for the imperfect ("seconds") vegetables as they do great in this soup. Scroll down for my amazing Mom's yummy tomato soup recipe with GF polish dumplings "klusky".

Mom's Tomato Soup with GF dumplings "Kluskies"
Growing up my mom always made this tomato soup with fresh tomatoes and home made dumplings. I now made my own gluten-free dumplings and it's so much fun. This soup is so easy to make, and peeling the tomatoes is really the only time consuming part. It's not an exact science so you might have to play around a bit in oder to get the dumplings just right for you.

If you are vegan, just omit the dumplings, or try making them with an egg substitute and let us know how it goes!

Soup Ingredients
4-6 lbs fresh tomatoes
(1-2 cans whole tomatoes or tomato paste depending on how flavorful your tomatoes are)
1 medium size yellow onion (coarsely chopped)
2-3 garlic cloves (minced)
Vegetable broth or bouillon
Salt and pepper to taste

Dumpling Ingredients
- 1/2 to 2/3 cups of your favorite gluten free flour mix, or make your own: 1/4 cup each of rice flour, potato starch and sorghum flour
- 1/2 tsp psyllium husk
- 3 eggs
- 0.5 tsp salt

Instructions for Soup
1. Cut a shallow “X” in the bottom of each tomato, boil them briefly in a large pot. Let them cool and remove peel (you can put them in ice water if you'd like to speed up the process).
2. Sauté the onion and garlic in some oil.
3. Put tomatoes, onion, garlic, vegetable stock in a big pot and some water. If you use vegetable bullion add more water.
4. Simmer for 30-60 minutes. Use a hand mixer to blend all ingredients.
5. Salt and pepper to taste.
Enjoy as is, or move on to making the dumplings!

Instructions for Dumplings
1. Whisk the eggs with a fork.
2. In a separate bowl mix the rice flour, potato starch, sorghum flour (or use your pre-bought flour mix), psyllium husk and salt. (the mixture needs to be very thick)
3. Bring the soup to a boil. Take a small amount of the mix on your spoon and drop it in the boiling soup. If it forms a little dumpling, you got it right. If it doesn't hold together add more flour mix to the eggs.
4. Repeat making the dumplings by putting a small amount onto spoon and drop into soup.

Enjoy!

There's so much to tell you this week. First, please remember to place your order by 6pm today (Thursday) for pick-up on Friday at Savory Spice. Second, we can't wait to meet you all again at Boulder Farmers Market this Saturday October 16 from 8am-2pm. Third, millet, more millet, and eggplant!

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Crispy Millet "Bread" Bites
A few years ago we went to a vegan paleo cooking class and learned to make these super easy crispy millet "bread" balls. We think of them as bread, but technically they don't have any type of leavening agent and frankly you want to eat them right away, as is! The recipe below makes about 6 vegan millet balls, and we'd most likely double it next time because all the kids wanted more. Not only are they so easy to bake, but they are also healthy. The way we love it!

Quick info about millet so you'll feel even better about making them: Millet is an ancient seed with an impressive nutrient profile. They are famed as “poor man’s food grain” due to its affordability. It is a drought and pest resistant crop that survive in a harsh climate and less fertile soil. Millets come with a whopping amount of nutrients including proteins, dietary fibre, and is rich in iron, B vitamin, calcium and antioxidant contents.

Ingredients (for 6 smaller balls - consider doubling the recipe!)
1 cup millet
1/3-0.5 cups oil
Salt
(Any dried herbs you might like - for example thyme, oregano, rosemary)

Instructions
1. Cook millet in 3 cups of water. Be careful for it not to burn. You might want to add some water. Cook for about 15-20 minutes until soft but not mushy.
2. Place in a food processor together with oil and salt (plus any herbs you fancy)
3. Farm balls and place on a cookie sheet. We used a large cookie scoop, but you can form by hand.
4. Bake at 400F for about 15 minutes until crispy on the outside with a golden color.

Enjoy warm!

Easy Eggplant Dish
We didn't quite know what to call this dish. It's a simplified take on eggplant parmesan, without the parmesan since we happened to have a Mexican style cheese mix and olives at home. We considered calling them eggplant towers, because that's what the kids called them. Love to hear how you'll make them and any name you give this dish!

Ingredients
- 4 smaller eggplants or 2 large (the more the merrier)
- Can of diced tomatoes
- Can of green olives coarsely chopped (we love Trader Joe's pitted green olives)
- Smaller diced onion
- 2-3 minced garlic cloves
- Any additional veggie you have at home (we used broccoli, but you can add mushrooms or zucchini)
- 4 cups Mexican cheese (or vegan cheese that melts well)
- Salt, pepper, some cayenne pepper

Instructions
1. Cut eggplants in circles. Place on two oiled baking sheets. Salt and let sit for a few minutes. Brush with oil. Bake in oven at 400F for 10 minutes, flip and bake for another 5-10 minutes. Take out.
2. While eggplant is baking, prepare the sauce. Sauté onion and garlic in some oil. Add the can of tomatoes and other vegetables and sauté until eggplant is done. Spice with salt, pepper, cayenne pepper to your liking.
3. Place one layer of the cooked eggplants in an oiled baking sheet. Layer eggplant, tomato sauce, olives and cheese. Try to get two layers and finish with cheese. Bake for 5-10 minutes until cheese has melted.
4. Serve with the crispy millet "bread" balls and a salad!

Enjoy!

Mark your calendars for the following farmers and holiday market dates!
Saturday October 16 - Boulder
Saturday October 23 - Longmont
Saturday November 13 - Boulder
Saturday December 4 - Denver
(SWEA Swedish Holiday Market))
Saturday December 4 - Longmont (Winter market)
Sunday December 5 - Longmont (Winter market)

🎉We are excited for this Friday's Nude Foods Grand Opening Party 🎉
Come and enjoy free snacks, live music and grocery giveaways at this free-to-attend celebration out front of Boulder's first zero-waste grocery store on 3233 Walnut Street, Boulder.

Event Schedule:

3:30pm - Free snacks at the vendor tents. Scope/shop inside the market, beat the rush!

4:00pm - Jeff & Paige Kids' Concert

5:30pm - Live Music from The Elbow Brothers and adult beverages next door at Twisted Pine

7.00pm - Finish up the snacks and head to Twisted Pine to keep partying!

Hävenly looks forward to be part of this fun event and to help celebrate the opening of Boulder's first zero waste grocery store on 3233 Walnut Street. As you know, at Hävenly we strive to be zero waste baking on compostable baking paper, buying bulk ingredients and now you can get our Swedish inspired bread in reusable packaging at Nude Foods! Hurray!

Nude Foods Market offer local, organic groceries, meals and household products in zero waste, reusable containers that you simply return for washing, sanitizing and reuse when you've finished with them. It's like a traditional grocery store just without all the plastic waste!(No need to bring your own containers, you just grab pre-filled jars off the shelves and return them to get your deposit back when you're done with them.)

🎉🎉🎉
Longmont Farmers Market this Saturday October 9 from 8am-1pm!
Come and say hi!

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Remember to place your order of Hävenly's baked goods before 6pm tomorrow (Thursday) for pick-up at Savory Spice. And as always. we are happy to ship you our bake-at-home bread mixes!

The world's easiest apple sauce recipe? Yes, we think so. No need to peel, paleo friendly and delicious! Head to Nederland this Sunday and join us for a super fun Harvest Fest.

Nederland Harvest Fest
Please bring your family this Sunday October 3rd from 10am-3pm to Nederland's Harvest Fest. Live music, pumpkin patch, cider, yak rides, games, and over 60 food and art vendors. Nederland Harvest Fest is the perfect place to grab your Hävenly Baked Goods, organic apples and other goodies.

No peel paleo apple sauce/compote
We were blessed this year with hundreds of apples. So many that we couldn't keep up. Our apple tree is over 100 years old, and the apples are small, mighty and not always perfect. There were so many that fell before we had a chance to pick them, so what could we make with them that was super fast and delicious? If you have a slow cooker the answer is easy: no peel compote and apple sauce!

Ingredients for Apple Sauce or Apple Compote:
Apples
Cinnamon
Lemon juice

Instructions
1. Grab your favorite apples and cut them in pieces. No need to peel. Simply cut around the core and around any piece of the apple that you don't want to use. Place them in your slow cooker
2. Add some cinnamon, squeeze of lemon and 1/4 cup of water.
3. Cook for 4 hours on high (if you don't have a slow cooker, you can cook on low heat on your stove, but this requires occasional stirring).

* Your apple compote is now ready! Serve as is or maybe with your favorite ice cream and some roasted nuts. Want apple sauce? Continue to step 4!

4. Place cooked apples in your blender or food processor. Blend on high until you get a smooth apple sauce. We did this in our Vitamix and got a fabulous apple sauce!

(If your food processor can't blend the peel perfectly, simply take the apple sauce in a colander that you hold over a bowl. Press out the apple sauce using a wooden spoon).

Apples, cinnamon and a dash of lemon juice ready for slow cooker!

Apple compote! Want apple sauce? Just put them in your blender.

Mark your calendars for the following farmers market dates!

We are so excited to be back at the following farmers markets starting with Nederland Harvest Fest this Sunday October 3rd!

Sunday October 3 - Nederland
Saturday October 9 - Longmont
Saturday October 16 - Boulder
Saturday October 23 - Longmont
Saturday November 13 - Boulder

Curb-side pick up available every week in Boulder, Denver, Lafayette and Longmont!

Place your Farmers' Market orders for curb-side pick-up in Boulder, Denver, Lafayette and Longmont. See more details below.

Don't forget to place your order for pick up at Savory Spice
Last but not least, don't forget to place your order of Hävenly Baked Goods by 6pm Thursday.