Pre-order your nurturing organic paleo-friendly Chocolate Muffin with Hazelnut Crumble today!

Valentine Special
Pre-order your Paleo-friendly Flourless Chocolate Muffin

A little while back I delivered some of our Hävenly Oat Buns to Cavegirl Coffeehouse in Longmont. With a smile, Lori (aka the Cavegirl) offered me a cup of coffee along with her flourless chocolate muffin. So so good that we asked Cavegirl to bake some specially for our Hävenly customers with pick-up at our bakery in Boulder.  If you are looking for a delicious Valentine's treat for yourself or your loved one, then pre-order your muffin(s) today! We will have them ready for pick-up at our bakery starting February 13.

These muffins provide the right amount of mild sweetness to pair perfectly with your coffee or tea. They are so nutrient-dense and full of organic goodness that you can with a good conscience serve them for breakfast. Want to offer them as a snack or dessert for your kiddos? Try them with some whipped cream or ice cream! 

Cavegirl Coffeehouse shares Hävenly's passion for nutrient-dense, gluten-free, clean ingredients that taste amazing and make you feel good. The Flourless Chocolate Muffins contain these ingredients: Organic Eggs. Organic Almond Butter, Organic Cacao Powder, Vanilla Extract, Baking Soda and Salt. Topping: Organic Hazelnuts, Organic Almond Flour, Organic Coconut Sugar, Organic Coconut Oil and Organic Cinnamon.

We sell the muffins individually. They are big, yummy and filling, and only $3.75 each! 

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Are you in Longmont? Then please do stop at Cavegirl Coffeehouse!
In the winter you will enjoy their cozy fireplace and in the summer their beautiful outdoor seating. All year round you can be sure to get the yummiest paleo-friendly food and baked goods at Cavegirl Coffeehouse at 720 100 Year Party Ct, Longmont.  

This week's special (while supplies last) is Creamy GF Potato Leek Soup with Turkey Bacon and Chives (can be made vegetarian). Served with a Hävenly Oat Bun!

Stop by Cavegirl in Longmont and try their Creamy Potato Leek Soup with a Hävenly Oat Bun (while supplies last)!

   
 NO SALT Nordic Keto Buns

For a limited time, we are offering NO SALT Nordic Keto Buns, especially for those on a low-salt diet. Want to give them a try? Now is the time.
Promotional Price: $7.50 valid until the end of February!

Our NO SALT Nordic Keto Buns offer a tasty alternative for those seeking a lower-sodium option. Just like our regular Nordic Keto Buns, they are packed with organic seeds and bring you 11 g of protein per bun. However, as the name indicates, we have not added any salt to these buns. 

Reducing salt intake can be beneficial for certain individuals due to its potential impact on various aspects of health.

It's important to note that while reducing salt intake is beneficial for certain individuals, others may not need to restrict their sodium intake. If you are looking for our regular Nordic Keto Buns you will find them here.

Our new favorite meal at home is a vegan buddha or sushi bowl with easy-to-make simmered shiitake mushrooms, quick pickled radishes, and roasted tofu. Sharing these super easy recipes with you for yummy dinners.

 Easy, yummy, and vegan Sushi/Buddha bowls 

Our girls just love sushi and Buddha bowls. Here are three quick toppings that you can prepare to make the bowls special - then just add whatever veggies you have at home. It's nice to offer a  mix of crunchy and soft veggies. We served our bowls with sliced avocado, carrots, cucumbers, crunchy kale, green onion, and vegan caviar. 

These ingredients are all great if you want to make vegan sushi rolls as well. The bowls just make for a quicker and easier meal. You can prepare the shiitake mushrooms and pickled radishes in advance. We do prefer to get the tofu hot out of the oven.  This evening we made buddah bowls for the adults with leftover brown rice, and we cooked new sushi rice for the girls and grandpa!

Quick pickled radishes

Ingredients

• About 3 bunches thinly sliced radishes (we used regular red radishes and Daikon Radishes)

• 1 cup rice vinegar (or white vinegar)

• 1 cup water

• 2 tablespoons agave syrup (or sweetener of your choice like coconut sugar)

• 1 tablespoons sea salt

• ½ teaspoon fresh ground black pepper (or a mix of peppercorn)

• ½ teaspoon mustard seeds

Instructions
Heat the vinegar, water, agave syrup/sugar, and salt in a medium saucepan over medium heat. Stir until the sweetener and salt dissolve, about 1 minute. Pour the brine over the radishes, then add the mustard seeds and pepper. Taste and adjust with more sweetener, vinegar, salt, or pepper to your liking. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, but can marinate for longer in your refrigerator. 

Simmered Shiitake Mushrooms (or other dried wild mushrooms)

Ingredients

• A handful dried shiitake mushrooms (or other dried wild mushrooms) - about 10-15 depending on size

• 1 cup rice vinegar (or white vinegar)

• 1 cup water

• 1 tablespoons mirin

• 2 tablespoons coconut sugar or agave syrup

• 2 tablespoons tamari 

Instructions
1. Soak the dried mushrooms in hot water. Place a small plate over them to press them down into the water. Let soak until soft (at least 20 min, but preferably about an hour). 
2. Take out the soaked mushrooms (keep the water!) and slice them.
3. Put sliced mushrooms, mushroom water, mirin, coconut sugar, and tamari in a small pot. Bring to a boil and simmer while stirring until the liquid is gone. 
 

Roasted Tofu

Ingredients

• 200 g firm tofu (this was about right for four people, but would make double or more for more people)

• 1-2 tsp potato starch (or corn starch)

• 1 tablespoon sriracha 

• 1 tablespoon tamari

• 1 teaspoon maple syrup (or agave syrup or honey)

• Some oil (optional)

Instructions
1. Press the tofu in a tofu press (or between two plates with some paper towels)
2. Cut tofu into cubes. Add the potato starch and stir to ensure the tofu is evenly coated. 
3. Add the sriracha, tamari, and maple syrup. Mix and let marinate for at least 15 min. 
4. Bake the tofu: you can bake the tofu without oil. We enjoy putting a thin layer of oil on the baking sheet to get a nice texture. Evenly spread the tofu on the baking sheet. Bake at 375 for 20-25 min stirring halfway. 
 

Welcome Chef Matt - Hävenly’s new Bakery Manager!

Welcome Chef Matt 

We are thrilled to announce that Chef Matthew Wallwork ("Matt") has joined the Hävenly team as our Bakery Manager. Matt has decades of experience from the restaurant and hospitality industry where he was known for providing the best food service possible. He also comes with a wealth of knowledge from the baking industry. He considers his first adult job to be that of a baker in Portland, OR for a gigantic bakery where they typically made 350,000 lbs of bread daily (!). Later he was a baker at smaller mom-and-pop bakeries throughout Boulder, Summit County, and Estes Park while touring with his blue-grass Americana band. 

Matt lives with his two kids and wife in Longmont. When he's not busy making Hävenly an even better bakery, you will find him and his family camping throughout Colorado and playing music. 

In this post, we share a bright, zingy, and yummy carrot ginger dressing.  Perfect for a healthy start to the New Year. Just drizzle it over your salads, rice bowls, or over quinoa. Remember 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.

Picture courtesy of COOKIE+Kate

We hope you had a lovely winter break and a beautiful start to 2024! During the break, I enjoyed a slower pace and took some time to cook and bake for my family. After some more decadent dishes, we are now exploring some lighter ones. New family favorites are veggie sushi and Buddha bowls. (Keep an eye out for a newsletter featuring our favorite Buddha bowl with pickled radishes and marinated tofu). In this newsletter, we'd like to share a ginger carrot dressing that is so yummy drizzled over salad, rice, or quinoa. The original recipe that we modified a bit - along with the beautiful pictures - is from Cookie+Kate. As Kate put it, this dressing is "bright and zingy and fresh, and I want to drizzle it on everything". This recipe makes for a good amount of dressing that you can easily store in your refrigerator and have at hand for a few weeks.

Here's to a Happy and Healthy New Year!

Picture courtesy of COOKIE+Kate

Carrot Ginger Dressing
Please note that this recipe requires a strong blender (like a Vitamix). The recipe yields about 1.5  cups of dressing and keeps well in the refrigerator, covered, for about two weeks.

Ingredients

• 1/2 cup olive oil

• 1/4 cup rice vinegar

• 2-3 large carrots peeled and roughly chopped (about 1 cup)

• 2 tablespoons roughly chopped fresh ginger

• 2 tablespoons lime juice

• 1 tablespoon honey or maple syrup

• 2 teaspoons toasted sesame oil

• 1/2 teaspoon salt, more to taste

Instructions

1. Combine all of the salad dressing ingredients as listed in a powerful blender. Blend until completely smooth. Taste and see if more salt is needed. If it is too sour add a bit more honey/maple syrup and if still not quite right for you, add another carrot and some more oil.

2. Serve over your favorite greens like kale, lettuce, cucumber, tomatoes, red cabbage and sugar snap peas. Goes great with tofu, rice, or quinoa. 

Enjoy!

It's been a turbulent year and we are immensely grateful to all our customers who have supported us. First and foremost we pray that 2024 will bring peace worldwide.  Closer to home, we will continue to bake healthy delicious bread for you. We will also seize the opportunity to make some changes: turning off our cell phones one day a week to enable more quality time with family and friends, starting the day with a few minutes of meditation, and continuing to explore fabulous nutritious and healthy recipes. And healthy for us equals delicious, not just concerning our own baked goods, but also when it comes to other recipes. We are excited to share the below mouthwatering vegan raw truffle cake recipe with you. We have tweaked a recipe from the Swedish baking book "Smarta Sötsaker" (Smart Sweets - without sugar, gluten, and dairy)). So easy to make, so yummy, and yet so healthy. A great cake to start 2024 with! We hope you enjoy it.

***
 

Remember to place your Hävenly New Year's order by 11 am tomorrow Friday 12/29 and we will have it ready for pick-up tomorrow after 1 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. Please note that we will be closed on January 1.

Happy New Year!

 Raw Truffle Cake
(Vegan and Paleo Friendly)

Be prepared for this reaction: "What?! No butter, no cream, no sugar? How?". And did you know that Brazil nuts are full of magnesium? A relaxing mineral. So let's chill in the new year!
 

Ingredients

For the base:
2 cups pitted dates
2 tbl coconut oil
0.5 cups cocoa powder
0.5 tsp vanilla extract or vanilla powder 
pinch of salt

For the filling
1 cup brazil nuts
2/3 cups coconut oil
3/4 cups cocoa powder
4 tbs honey, agave syrup or maple syrup (use more until the filling is sweet to your liking)
pinch of salt

Instructions
1. Start with making the base
Use a food processor to mix all ingredients into a smooth dough/paste. Use your fingers to press the paste into a springform cake pan.

2. Make the filling
Mix all the ingredients to the filling in a food processor until you have a smooth, brown cream. Taste to see that it's sweet to your liking, or add some more sweetner. Pour the cream into the form on top of the base paste.  Place in freezer for about an hour. 

3. Serve
Take out the cake 15-20 minutes before serving. Decorate with chopped brazil nuts or with raspberries. Serve as is or with some whipped cream or ice cream. 
 

Enjoy!

We wish all our customers Happy Holidays and a Merry Christmas.

We are excited to announce the opening of Wonder in Longmont and to share their special gift with you. Remember to place your Hävenly holiday order this week 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 (we will be closed December 25-26).
We wish all of our customers Happy and Relaxing Holidays! 

You will love Wonder's new location! 

For those who haven't heard, Wonder was fortunate to find a location in Longmont formerly occupied by Ziggi's Coffee. They took over the space in late July and gave it a little refresh.  We know that bringing this new location has been full of emotions for the Wonder team. Wonder is thrilled to finally be able to share it with you. Let's visit Wonder in Longmont and show them our love and support.

With easy parking, a large dining room, and a fun garage door - this space is accessible for quick on-the-go visits, and comfortable for long work sessions or catching up with a friend.

Wonder is now open 7am - 5pm seven days a week, and have their full menu available including delicious toasts on Hävenly Rustic boules! 

As an extra welcome to Hävenly's customers, Wonder Longmont offers you a free toast (or another house-made item) when you show them this post through January 31, 2024!

Mojo and his Sundry team welcome you!

Sundry Goods is your newly opened neighborhood market and dinner party shop. Mojo and his friendly team welcome you every day at 3303 Bluff St Unit RS-2, Boulder from 11 am - 8 pm. Sundry is truly a gem. They are here for your pantry restock, your last-minute gift idea, or your night alone with a bottle of wine and a TV show.  We are excited to announce that Sundry also carries our Hävenly baked goods along with our bake-at-home bread mixes. Come see them for weekly wine tastings and happy hours!

Pomegranate Chickpea Salad 
(worth fighting over)

My friend Joni told me one day that she has this new super simple pomegranate chickpea recipe that she is obsessed with. She said it's easy, but all ingredients count. I wondered what the big deal was, but since pomegranates are in season I figured I'd give it a try. And wow - this Pakistani recipe that's originally from Chai & Churros became an instant hit. Our girls literally fought over this salad and we had to stop them from eating it all by themselves. You know that I often say that one ingredient or the other is optional, in this case however, I strongly recommend using all of the ingredients listed. And I think this recipe has the shortest instructions of any recipe I've ever shared. Enjoy! 
 

Ingredients

• 1 cup pomegranate arils

• 1 cup chickpeas

• ½ cup diced cucumber

• ½ cup finely diced red onion

• 2 tablespoons chopped cilantro

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• Salt and ground black pepper to taste

Instructions

In a large bowl, mix all ingredients. The salad is ready to be served.
 

This Pomegranate salad is worth fighting over!

In this newsletter, we invite you to the annual Swedish Holiday Market in Denver, and to the Winter Market in Longmont. Also, a 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.

WINTER MARKET Longmont - Each year, the Winter Market brings together 150 local farmers, ranchers, food producers including Hävenly Baked Goods, and artisans to create a local-only holiday shopping experience. Grab your friends and family, get a start on holiday shopping, and see the community you have helped to support this year all in one place!
When? Saturday, December 2, and Sunday, December 3, from 9 am - 3 pm. 
Where? Exhibit Hall at the Boulder County Fairgrounds, 9595 Nelson Road, Longmont.

SWEDISH HOLIDAY MARKET Denver -  SWEA Colorado is organizing its annual Swedish Holiday Market. Highlights include the Lucia procession (see picture below), the SWEA Choir, a visit from Santa, and the SWEA Café. Enjoy shopping for home-baked Swedish delicacies such as cookies and bread (including Hävenly Baked Goods), Swedish crafts, holiday decorations, Swedish candy, custom-decorated gingerbread hearts, flower arrangements, and much more. You can visit Santa at 12.30 pm and enjoy a Swedish Lucia Procession with the Swedish Choir at 2 pm! 
When?  Saturday, December 3 from 10.30 am - 3 pm. 
Where? Calvary Baptist Church, 6500 E  Girard Ave, Denver. 
Entry fee is $5/adult and $2/ children 6+ (children 5 and under are free).