Crumble pie made with wild blueberries, raspberries and almond paste.

Back baking for you! 
We are back from our vacation! Our bakers got a well-deserved break, and we were able to make some installations in the bakery in preparation for our new oven.

Although I had to work a bit more than anticipated while in Sweden, I was blessed with a lovely time with family and friends. The weather wasn't always playing along, but I have to admit that I prefer the "typical" Swedish summer with some rain and colder temperatures to the heat we are currently experiencing in Boulder! One thing that we loved to do was to go into the forest by my parent's house and pick lots and lots of wild blueberries and raspberries. When we got back the girls helped make a yummy crumble pie with almond paste. Check out the recipe below! 

Friendly reminder to place your order for pick up at the bakery.  Pick-up is from 1 pm until 4 pm Wednesday, Thursday and Friday. Need to stop by after 4 pm?  Just email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up. 

Berry Crumble Pie with Almond Paste
So I have to confess that I have never used a recipe when making a crumble pie. Therefore, the measurements below are more of a rough guide. Adjust a little as you see fit. The pie will be yummy! If you don't have almond paste you can use coconut sugar, maple syrup or honey instead.
 

Ingredients
2-3 cups rolled oats
1 cup almond flour 
About 1 cup coconut oil
4-5 cups blueberries/raspberries (you can use frozen if you like)
0.5 cup walnuts, hazelnuts or almonds chopped for some crunch (optional)
0.5 -1 cups frozen almond paste ( or substitute with coconut sugar, maple syrup or honey)
Pinch of salt
1 tsp cardamom (optional)

Instructions
Preheat the oven to 375F.
1. Grease a pie form
2. Put the berries in the form (they will shrink substantially so pile high!)
3. Mix the oats, almond flour, chopped nuts, salt, cardamom and chopped almond paste until you get a chunky crumble. Cover the berries with the crumble. 
5. Grate frozen almond paste on top
6. Bake for about 20 minutes

Serve as is or with whipped cream, whipped coconut cream or vanilla ice cream! (If you are in Sweden, try vanilla sauce available in all supermarkets).

  Jumping into Summer! (We love the Swedish West Coast) 

Stock up this week on Hävenly Bread!
(We are closed for vacation July 17-23) 
You might have noticed that we didn't send out an email last week. It was simply a bit hectic as we are preparing for our one-week vacation. Our bakers Jaime, Fermin, Guero, Gryphon, and Erica work so hard and they all deserve a break as well. Oliver and Mateo will hold up the fort at the farmers market and you'll see Erica at the Midsummer Mini Marketplace (more info below)!  Please place your order for pick up at the bakery THIS WEEK as we are closed July 17-22 (or come and see us at the Boulder Farmers Market).  Pick-up is from 1 pm until 4 pm. Need to stop by after 4 pm?  As Katarina is in Sweden visiting family please email Erica (ekcampbell17@gmail.com) and our bakers at baker@havenlybaked.com and we'll give you the info needed for a later pick-up.  

   Midsummer Mini Marketplace with Love Saro 

Join us to celebrate summertime with local art and community at LOVE SARO BOULDER (1722 Arapahoe Ave) this Saturday, July 15. 

Flash tattoos, custom permanent jewelry, piercings, numerology and tarot readings, crystal healing, endless vintage clothing and housewares, local art, delicious food (including Hävenly Baked Goods), drinks, and live DJ!

 Featuring women-owned businesses 

11-5pm, free admission. 

WELCOME

*** Hävenly now at Lucky's Market in Boulder ***
  Meet us tomorrow at Lucky's in Boulder 2-5 pm 
We are thrilled to announce that you can now buy Hävenly Baked Goods at Lucky's Market in Boulder. As you might know, we don't use preservatives in our bread, so you will find us in the freezer section.  To celebrate that we are now at Lucky's, we will do a demo tomorrow Thursday, June 29th between 2-5 pm offering free samples of our baked goods!  

A little history. Bo and Trish Sharon founded Lucky's Market in Boulder, CO in 2003. The two had taken over a grocery store then known as the North Boulder Market, and renovated it. The couple chose to make a store focusing primarily on organic food and offering local produce where possible.  Lucky's Market is still a favorite place for many Boulderites to shop. Until this day, Lucky’s Market is proud to support local Colorado businesses and say that they are "Especially excited to partner with smaller brands like Hävenly Baked Goods to provide Gluten and Dairy-Free baked good options to our Boulder and Fort Collins community!”

Did you know that Lucky's also has what they call "Double Ad Wednesdays" where every Wednesday, sales from this week's ad and last week's ad overlap? That's DOUBLE the number of sale items...every Wednesday!

WELCOME

So much fun this Saturday 6/24: Localpalooza at Leevers Locavore! 
Come one, come all this Saturday from 11 am - 3 pm at Leevers Locavore at 2630 W 38th Ave, Denver. Every June Leevers Locavore throws a party to celebrate the season and connect with the community.

They call it LOCALPALOOZA, and this year will be bigger and better than ever, featuring goat yoga, live music, face painting, raffles, free hot dogs, 1$ draft beer, and over 50 vendors including Hävenly Baked Goods!

Join the fun with goat yoga classes during the Localpalooza Party!
There will be two sessions of guided yoga at 11am and 1pm. There will be some drop-in spots available on a first-come first-serve basis, but it's best to reserve your spot.
To reserve a spot for the 11am session sign-up here, and for the 1 pm session go to this linkk.

WELCOME

Delightful tart yet sweet dessert with rhubarbs! See recipe below.

Cardamom Rhubarb Compote with Almond Crunch!
On Monday in the middle of June, a crazy hailstorm hit Boulder - and it hit hard. It shredded our gorgeous flowers that were in full bloom along with most other vegetables and plants. We quickly had to make something with our rhubarb or it would go to waste. With very little time on our hands, we made this easy and delicious cardamom compote.  

Not only delicious but healthy as well! Did you know that rhubarb is a good source of calcium and it is high in antioxidants?  It’s full of phenolic acid, an antioxidant found in cherries, red cabbage, red wine, and green tea that supports healthy skin and protects your body from free radical damage. It’s also packed with fiber and vitamin K, essential for blood clotting, strong bones, and maintaining heart health. This rhubarb compote goes great with the almond crumble, but you can also eat it as is as a snack or with some yogurt and granola for breakfast. And if you have some strawberries at home, feel free to add them for a Cardamom Strawberry Rhubarb Compote!
 

Ingredients: Rhubarb Compote

• About 2 cups rhubarb cut into 0.5-1" pieces (about 3 large stalks or 6 smaller)

• 1 cup honey or maple syrup

• 1 tsp cardamom powder (for most flavors use cardamom pods that you crush right before making the recipe).

• 1 tsp vanilla extract or vanilla powder

• (1-2 cups strawberries cut in half, optional)

Instructions: Rhubarb Compote
Remember to only use the stalks as the leaves are poisonous. If you have thicker stems, you want to peel them before using them. You can store the compote in the refrigerator or freeze it for later use. 

1. Cut rhubarb into pieces (0.5" -1") and put in a saucepan. (If you use strawberries, cut and add them to the saucepan). 
2. Add honey/maple syrup, cardamom, and vanilla.
3. Cover and bring to a boil. Watch pot and stir to prevent from burning. Reduce heat to low. Cook for about 10 minutes stirring occasionally. 
4. Taste to adjust sweetness. 
5. Serve warm or chilled topped with almond crumble (recipe below) and whipped cream (coconut cream works great). 

Ingredients: Almond Crunch

• 5 tbsp (50 grams) butter or coconut oil 

• 0.5 cup slivered almonds or chopped nuts of your choice

• 0.5 cup almond flour (about 1 dl)

• 0.5 tsp vanilla extract

• 3 tbsp coconut sugar, honey, or maple syrup

• Pinch of salt

Instructions: Almond Crunch
1. Turn on oven to 250F (125C).
2. Melt butter/coconut oil and add all other ingredients until you get a smooth batter. Place baking sheet paper on a sheet pan and pour batter onto it. Bake for 18-25 minutes, or until you get a golden brown crust. 
3. Cool down and break into smaller pieces. Serve on your Rhubarb Compote along with some whipped cream/coconut cream.

Enjoy!

💥💥 SO excited to partner with PineMelon💥💥

We are thrilled to share that we have joined forces with PineMelon, your new, Denver-based online grocery store! PineMelon makes fresh, healthy, and local CO foods more accessible, at better prices and greater convenience for you and your family. By offering both farmers market favorites (like Hävenly Baked Goods) and generic grocery staples right to your doorstep, PineMelon makes it easy and affordable for you both to shop and to support local CO brands. Give it a try! You'll love it! We promise you'll be surprised by the HUGE selection, great prices, and service. 

• Use the code FREE20 to get $20 off your first order of $25 or more!

• New customers get free shipping for the first 3 months, no minimum! Thereafter shipping is free on orders over $35 (you heard that right!)

• Sustainable packaging. Returnable totes, recyclable 
paper bags, no plastic!

• PineMelon's delivery area encompasses a wide range of locations within and around Denver, including Arvada, Brighton, Broomfield, Centennial,  Erie, Golden, Henderson,  Highlands Ranch,  Lafayette, Lakewood, Littleton, Lochbui, Lone Tree, Louisville, Parker, Superior, and Thornton (see map below!). 

With just a few clicks, you can add Hävenly Baked Goods to your cart, along with a variety of other local favorites. Ordering your Hävenly Baked Goods through PineMelon is a breeze. Simply download the Pinemelon app or visit the website and create an account, then start shopping. At checkout, you can select a delivery date and time, as well as write special delivery instructions for the drivers. Once your order is on its way, you’ll get a text message letting you know. Even if you’re not home, the driver can leave the groceries on the porch or at your door.

The PineMelon team is simply awesome and ready to bring you your favorite items to your doorstep! 

A most wonderful summer cake. It tastes fantastic - perfectly sweet and slightly tart with fresh citrus undertones. So easy to bake and healthy!

Friendly reminder to place your Hävenly order
Friendly reminder to place your Hävenly order for pick up at our bakery on Wednesday, Thursday, or Friday! Pick-up is from 1 pm until 4 pm. Need to stop by after 4 pm? Just email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up.  You can now order vegan Love Buns and Love Boules! 

Raw Paleo Lime Cheesecake (Vegan)! 
This is the perfect cake for summer.
It was our neighbor Daniel's birthday and he was preparing a mind-blowing 11-course dinner. I offered to contribute by bringing a dessert. Daniel loves key lime pie, and I was looking for a recipe that his wife, who is dairy intolerant, could also eat. I couldn't find key limes, but regular limes created a delicious cake. This raw lime cheesecake was quite a success and we love that it is easy to make in advance! It tastes fantastic - perfectly sweet and slightly tart with fresh citrus undertones. And did we mention that you can indulge in it with a clear conscience? It's not only vegan but also gluten-free and refined sugar-free. 

This recipe calls for soaking the cashews overnight. If you are like me, and always forget, there's an easy work around. All you need to do is place your cashews into a pot, cover them with water, and bring them to a boil. Drain the water and let them sit for 15 minutes. 

Cheesecake Crust
- 1 cup almonds
- 1cup walnuts
- 1.5 cup dates, pitted
- Pinch of salt

Cheesecake Filling

- 1 ½ cups cashews, soaked (soak overnight or bring to a boil and let sit 15 minutes)
- 1 (14-oz) can full-fat coconut milk, chilled
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 3 limes (plus 1 for garnish), juice only + a few slices to garnish
- 1 organic lemon plus zest
-1 tsp vanilla extract
- Pinch of salt
 

1. Make the Crust. Add the almonds, walnuts, salt and dates (cardamom) to a food processor bowl fitted with an S blade and process until you have a crumbly mass that sticks together when you press it between your fingers. Add the dates to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.

2. Press the mixture into a springform pan. Transfer the crust mixture to a lightly greased 9-inch springform pan and press it firmly into an even base layer.

3. Make the filling. Add all the cheesecake filling ingredients to a high-speed blender like a vitamix and blend until completely smooth (omit the lemon zest if you couldn't buy organic lemon). Taste - if you want it a bit sweeter add some more maple syrup

4. Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. 

5. Chill. Transfer the cheesecake to the freezer for at least 2 hours. If you make the cheesecake in advance then cover it with a tray (or plastic wrap) to preserve flavors.

6. Serve. Move the cheesecake to your serving plate and decorate with lime pieces. If you have had the cheesecake in the freezer for 2-6 hours, let it that for 10-15 minutes before serving. (If you have had it in the freezer overnight then let it thaw in the refrigerator for about an hour).

Enjoy!

Chef Lance, aka the High Vibe Chef, shares his delicious vegan Black Bean and Quina Burger Recipe! 

Friendly reminder to place your Hävenly order
Friendly reminder to place your Hävenly order for pick up at our bakery on Wednesday, Thursday, or Friday! Pick-up is from 1 pm until 4 pm. Need to stop by after 4 pm? Just email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up.  You can now order vegan Love Buns and Love Boules! 

Meet the High Vibe Chef!
Chef Lance has been a high-vibe chef for over 35 years, and he brings his experience to the table by providing high-vibration foods to your dinner table. What is "High Vibe"?  We all vibrate energy at different frequencies. The higher the frequency, the more positive our quality of life is - mentally, physically, emotionally, and spiritually. We are happier and healthier! Chef Lance's meals are made with LOVE using high-vibration foods that are 100 % gluten-free and organic with vegan and vegetarian options. They use locally sourced meats that are grass-fed and pasture-raised.  The "high vibe" meals are nutrient-dense, delicious, and crafted to boost your energy vibrations to new heights! 

Did you know that you can include Hävenly Baked Goods in your meal order from Chef Lance? Check out the menu for Boulder here. 

In this newsletter, Chef Lance shares his recipe for High Vibe Vegan Black Bean and Quinoa Veggie Burger. Yum!

High Vibe Vegan Black Bean and Quinoa Veggie Burger Recipe
These burgers are amazing, delicious, and worth the time and
the effort to create: Vegan and gluten-free. The recipe creates enough
burgers to freeze a few. The burgers are great with
Hävenly GF buns of any kind, and Chef Lance's personal favorite is the Love Bun.  

Ingredients

• 3 to 4 cans organic Black beans drained and rinsed yield 2#

• 1 cup white quinoa

• 1 green bell pepper small diced (yield 4 Oz)

• 1 yellow bell pepper small diced (yield 4 Oz)

• 1 yellow onion small diced (yield 4 Oz)

• 1 bunch cilantro leaves plus stems, minced 

• 1 Oz Himaylayan pink Sea salt (use as needed)

• ½ tsp of granulated onion

• 1 tsp of granulated Garlic

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp chili (not spicy)

• 1/2 tsp smoked paprika

•  3 tbs ground flax seeds mixed with 6 tbs water (flax egg)

• ½ cup gluten-free flour to dredge burgers in

• Avocado oil for frying

Preparations

Step 1: Pre-cook 1 cup quinoa with 2 cups water. Cook covered for 20 to 25 minutes, remove and cool the quinoa. Place 1 lb of cooled cooked quinoa in a large mixing bowl.
Step 2: Drain and rinse canned black beans in cold water 
Step 3: Combine 3 tbs of ground flax seeds with 6 tbs warm water/
Step 4: Sauté diced bell peppers and diced onion in some avocado oil for about 5 min to soften the mix. Sprinkle with the minced cilantro.

Making the Burgers
Place 1.5 lbs of the rinsed black beans in a food processor and add about 8 tbs of water. Pulse until smooth with some bean chunks. Add 0.5 lb rinsed beans and another 8 tbs of water. Pulse until smooth but chunky and use a rubber spatula to move the beans to the bowl with quinoa.

Add the sautéd vegetables along with cilantro and all spices to the mixing bowl with quinoa and beans. Use a rubber spatula to mix thoroughly. 

Form about 8 burger patties that are 3/4 of an inch thick (if you use a kitchen scale weigh each burger to be 5.2 ounces). Dredge each burger in a small bowl with gluten-free flour and pat to remove excess flour. 

Sauté our patties in avocado oil for about 4-5 minutes on each side (alternatively place the burgers on a pan and bake in a 425 degree oven for about 10 minutes). 

Suggested Serving options:  Toast or grill a Hävenly love bun and add lettuce, tomato, avocado, hot sauce and nutritional yeast. 

Enjoy!

High Vibe Black Bean Burger on a Hävenly Love Bun!

Meet Gryphon this Saturday, May 20 at the 11th Annual Gluten Free Gallop 5K! Lucky to have Gryphon help us bake when he's not running a high altitude marathon with his fiance Taylor! 

Meet Gryphon - Our own High Altitude Runner and Baker! 
We are delighted to introduce Gryphon to all of you. No morning is too early for him, and often he has completed a good run before coming in to help us bake. Always with a big smile. Always on time! Please come say hi to Gryphon this Saturday when he will be working at our booth at the Gluten Free Gallop 5K in Littleton (see more info below)!

A little bit about Gryphon: He is a Christmas baby and an orphan. Originally from Saint Louis, Missouri, he moved to Colorado 6 years ago. Back in 2012 during his freshmen year of high school he found his passion for running. Gryphon then went on to run for a small Division 3 school where he ran the Steeplechase and the 5k. Together with his fiance, Taylor, he has now moved on to the marathon and ultra-marathon distances! In 2020 he graduated with a Business Administration degree. Now he enjoys spending his time on and off the trails, with his soon-to-be wife and their dog Rocky, named after the stunning Colorado mountains! 

Family Friendly Gluten-Free Gallop 5K
 - this Saturday, May 20 in Littleton, CO- 

Join Denver Celiacs on Saturday, May 20th for the 11th Annual Gluten Free Gallop 5K! This is a fun, family, stroller, and dog-friendly event! The Gallop 5K will take place at Clement Park in Littleton, CO this Saturday from 9:00 AM-12:00 PM. This will be the first year they offer a 2.5K kids fun run during the event from 11:00 AM-12:00 PM! They will have gluten-free food, vendors, drinks, freebies, samples and so much more. 

Features of the Event! * T Shirt * Goody Bag * Race Times * Raffle (Gift Certificates, products, Free Zoo tickets, Museum tickets, and more) * Gluten Free Food and Drinks * Gluten Free Beer, Seltzer, Cider, and Wine * Music * Kids' Activities and our 1st ever ROCK-Kids 5K * Awards and more! 

Click the link below to register!
https://runsignup.com/Race/CO/Littleton/GlutenFreeGallop5K


We look forward to seeing you there! 

Our Love Buns are now also Vegan!

Jumpbing for joy! All our bread and buns are now vegan!

Friendly reminder to place your Hävenly order
Friendly reminder to place your Hävenly order for pick up at our bakery on Wednesday, Thursday, or Friday! Pick-up is from 1 pm until 4 pm. Need to stop by after 4 pm? Just email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up.  You can now order vegan Love Buns and Love Boules! 

🎉 💚 You Gotta Love our Buns - All are now Vegan! 💚🎉
As most of you know, all our bread and buns have been not only gluten-free but also vegan... except for our Love Buns, which contained egg whites. Even though we sourced organic egg whites whenever available, we were deeply concerned with the animal welfare and health of the chickens. When it comes to whole eggs for our Mini Power Muffins, we can proudly source pasture-raised and regeneratively farmed eggs from the Olive Egg at Yellow Barn Farn. However, we could not find a similar source for egg whites. After years of experimentation and dedication, we are excited to announce that we have finally found the perfect recipe for vegan love buns. And the secret ingredient? Aquafaba!

For those who may not be familiar, aquafaba is the liquid that chickpeas have been cooked in. This often discarded liquid is actually a great egg substitute and can be used in many recipes, including baked goods. The funny thing is that we tried using aquafabe three years ago by cooking our own chickpeas, but realized that unless we wanted to open up a humums factory we had no idea what to do with all the cooked chickpeas. Now we have found a great supplier of pure aquafaba. While it is possible to source the aquafaba as a liquid, we didn't want to ship water across the country and the amount of plastic bags would be huge. So we were thrilled to find a supplier of dried aquafaba. Now we can simply add water ourselves, and whip it beautifully (and sustainably!).  

Before discovering aquafaba, we had been struggling to find a suitable replacement for egg whites in our love bun recipe. Many vegan egg substitutes, such as flax eggs, chia powder, or applesauce, simply didn't provide the same texture or rise that we were looking for. But once we started experimenting with aquafaba, everything changed. It was like magic - the liquid whipped up into a foam that could be used just like egg whites. To our delight, the resulting buns were just as light and fluffy as any love buns we had made with eggs with unchanged delicious flavor! 

Whipping our aquafaba!