We are open today and baking! You can stop by (drive safely) and get your fresh baked bread, or pick it up tomorrow. Home today? Try making a yummy nurturing borscht (red beet soup). See recipe below.

Friendly reminder to place your Hävenly order for pick-up Monday through Friday 1- 4 pm! As you know, we will always try to accommodate spontaneous visits outside of these hours, but if you can order ahead of time, the pick-up process will be smoother with less waiting time. 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.

Try this delicious and nourishing vegan borscht recipe!

Try this Vegan Borscht Recipe on a Snowy Day!
We have quite the snowstorm hitting Boulder and surrounding cities today. We hope everyone stays safe and enjoy the time with their family. My girls are about to go sledding. When they get back this nourishing red beet soup (borscht) will wait for them!

I'd like to make a shout out to Matt and our amazing baking team for daring the weather and baking today. If you are out and about, feel free to stop by our bakery. Maybe grab a Rustic Loaf that will go great with this vegan borscht!

The borscht is made with red beets and cabbage. It's quick to make as you don't need to roast the beets and you can cut the veggies coarsely.  Feel free to substitute ingredients to your liking with veggies you have at home. We found this recipe from Nirvana Cakery and love it! We recommend serving it with dill and plenty of fresh squeezed lemon juice, apple cider vinegar or sour cream. 

This recipe uses a leek. Wondering how to quickly wash and rinse it? Simply cut off the very end of the leek (where the roots are) and then slice a cut along the entire leek. You then take the leek under running water and "open it up" like a book. That way you can quickly and easily rinse out any dirt!
 

Ingredients

Yields 6 portions.

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 celery sticks, chopped

• 1 leek, chopped

• 2 medium carrots, cubed

• 1 bay leaf

• 1 teaspoon caraway seeds

• 2 garlic cloves, chopped

• 3 medium beetroot, peeled and cubed

• 2 medium potatoes, peeled and cubed

• 6 cups water/vegetable stock/broth (1 1/2 liters)

• 1 small red or white cabbage, shredded

• 1 can butter beans (optional)

• sea salt & black pepper

• 2-5 tablespoons raw apple cider vinegar

To serve:

• bunch of dill, chopped (if you can't get fresh dill try dried)

• vegan or regular sour cream

• raw apple cider vinegar or lemon juice

Instructions

1. In a large pot heat 2 tablespoons of olive oil.  You can coarsely chop the vegetables unless you prefer to cut them more finely. Add chopped onion, celery, leek, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently.

2. After 10 minutes add garlic, caraway seeds, beetroot, potatoes and water. Bring to a boil and leave to simmer for about 15-20 minutes.

3. Add cabbage and beans and simmer for 10-15 minutes until everything is soft.

4. Season with sea salt and black pepper and stir in 2-5 tablespoons of apple cider vinegar.

5. Serve with plenty of chopped fresh dill, extra apple cider vinegar or lemon juice.
   
                                                                Enjoy!

We are excited to announce that Organic Sandwich Company now offers their amazing sandwiches on our bread! Available in Boulder and Louisville. Scroll down for more info.

Friendly reminder to place your Hävenly order for pick-up Monday through Friday 1- 4 pm! As you know, we will always try to accommodate spontaneous visits outside of these hours, but if you can order ahead of time, the pick-up process will be smoother with less waiting time. 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.

Organic Sandwich Company + Hävenly Baked Goods! 

Organic Sandwich Company is an award-winning, locally-owned sandwich shop with two beautiful locations in Boulder and Louisville. Their roots began at the Boulder Farmers Market in 2014, and from there they made their way to a small shop on Pearl Street in Boulder and McCaslin in Louisville where they serve up house-made soups, salads, and of course sandwiches. They delight in using local fare from bakers, ranchers, farmers, and many Colorado food entrepreneurs as they believe that taste is just as important as the quality and source of their food.

We are thrilled to announce that you can now order your favorite sandwich on our Hävenly bread!

Boulder: 1500 Pearl St unit F (Corner of Pearl and 16th)
Louisville: 459 S. McCaslin Blvd

Welcome

Jack serving a Vegan Delight on a Hävenly Love Bun.

Green Collective at Gaylord Street in Wash Park is Open!

We are thrilled to announce that the amazing ladies behind The Green Collective opened their second location on Old South Gaylord Street today in the Washington Park neighborhood! We love the warm feel and modern design of the Wash Park location. It has ample seating and is your healthy place for a casual breakfast and lunch eatery.

Many of you have already enjoyed their Toast Flight where you can choose three different delicious flavor options on our Hävenly Oat Buns. You will be able to order your breakfast sandwich and favorite toasts on our buns at Wash Park location along with other delicious hot and cold menu items. 
 

The Green Collective shares Hävenly's vision when it comes to the healing power of food. Their menu is organic whenever possible, refined sugar-free, and superfood-forward.  The Green Collective is on a mission to bring a holistic approach to health and wellness, serving smoothies, smoothie bowls, salads, toasts, adaptogenic lattes, coffee, and tea. The Wash Park location is co-owned by Allison Rifkin, Founder of The Green Collective and Certified Health Coach, and Lauren Egdhal, New York-trained professional chef with a Masters in Nutrition and Integrative Health. 

“Washington Park is a dream location to be in,” says Allison. “There are no fast-casual, health food restaurants in the neighborhood as of right now, and we’re excited to bring a more extensive menu, along with some Green Collective favorites, to even more customers.”

Address: 1058 South Gaylord St, Denver, CO 80209
Tuesday to Friday: 7:00 am to 4:00 pm
Saturday and Sunday: 8:00 am to 4:00 pm 

Welcome! 

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! 

 💗💗💗

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.