Cake:

• 1 3/4 cups all-purpose flour (flower substitutions work as well)

• 1/2 cup fine almond flour

• 1/2 cup cane sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp ground ginger

• 2 tsp cinnamon

• 3/4 tsp nutmeg

• 1/2 tsp ground cloves

• 1/4 tsp fine kosher salt

• 1/4 cup applesauce (unsweetened)

• 1/4 cup unsulphured molasses

• 2 tbsp melted coconut oil

• 2 eggs (flax eggs work as well)

• 3/4 cup milk

• 2 tsp vanilla extract

• 1 tsp Sugar Plum Fairy Shrub (or shrub flavor of your choice)

Streusel:

• 2/3 cup all-purpose flour

• 2/3 cup finely chopped nuts (we recommend Oregon hazelnuts or pecans)

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• Pinch of salt

• 3 tbsp maple syrup

• 2 tbsp melted coconut oil

Glaze:

• 2 cups powdered sugar

• 3 tablespoons low-fat buttermilk

• 1 teaspoon Sugar Plum Fairy Shrub (or shrub flavor of your choice)

Sprinkle the top of the cake with our botanical dusting sugar for a sweet finish.

Instructions:

Preheat oven to 350˚F and grease or line with parchment a 9x9 pan.

Make the streusel: add flour, pecans, cinnamon, ginger, and salt to a mixing bowl. Stir well, then add maple syrup and coconut oil and stir well to form streusel.

Sift all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt into a large mixing bowl. Stir in the almond flour and sugar.

Whisk together applesauce, molasses, coconut oil, vanilla, and eggs. Add in dry mixture and stir well with a spatula until combined (or use an electric hand mixer to combine). Add in milk and shrub and whisk/beat just until the batter comes together.

Pour batter into pan. Spread evenly, then top with streusel in an even layer.

Bake for 30-32 minutes. Insert a toothpick to test doneness – it should come out clean. Remove from oven and let cool in the pan.

While cooling, whisk together glaze ingredients until smooth. Once cooled, drizzle with glaze, slice and enjoy!

• 1 cup pure maple syrup

• 1/4 cup November shrub of your choice

• 1 Tbsp. olive oil

• 1 tsp. salt

• 2 cinnamon sticks

• 3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks

• 2 Tbsp. shelled roasted unsalted sunflower seeds or pumpkin seeds

Preheat oven to 425°F. 

Combine maple syrup, shrub, 1/2 cup water, oil, salt, and cinnamon sticks in a 13x9 inch baking dish. Add sweet potatoes, and stir to coat.

Cover the dish tightly with foil, and bake for 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. 

Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.

• 3 tablespoons extra virgin olive oil, more for drizzling

• 1 1/2 oz Peach Tomatillo and Purple Basil shrub (or shrub flavor of your choice)

• 3 garlic cloves, minced

• ½ teaspoon Dijon mustard

• ½ cup sliced red onion

• Kernels from 2 ears of fresh corn

• 10 small or 5 medium tomatoes, sliced into wedges

• 16 cherry tomatoes, sliced in half

• 3 peaches, pitted and sliced

• 4 to 5 cups cubed crusty bread

• 1 cup chopped fresh basil

• Sea salt and freshly ground black pepper

• 1 cup roasted chickpeas optional

In the bottom of a large bowl, combine the olive oil, shrub, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else. To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more shrub, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.

(makes 6 servings)

• 1 lb frozen peaches (chunks or slices)

• 3 cups Prosecco (substitute sparkling water or Ginger Ale for the mocktail version)

• 1/3 cup Peach Schnapps (or peach vodka)

• 3 oz Raspberry Peach Lavender shrub (or shrub flavor of your choice)

• Fresh peach slices and/or mint for optional garnish

Place all ingredients in a blender, puree until smooth. Serve immediately and garnish as desired.

Combine in a bowl any medley of fruit you like for a fruit salad. We used Sauvie yellow raspberries, blueberries, cherries, figs, and nectarines (consider coming to the Island to U-Pick if you're local)! One of my favorite Sauvie farms for this is Columbia Farms.

Shrub dressing:

• 1-2 oz of a Shrub of your choice

• 1 T honey

• 1 T fresh lime juice

• A touch of finely grated ginger

• 4 mint leaves chopped fine

• Lime zest to taste

Drizzle, toss gently, and sprinkle edible flowers on top!

• 1.5 oz Blanco Tequila

• 1/2 oz Rainier Cherry Cardamom Shrub (or shrub flavor of your choice)

• 1 oz Sauvie Nootka Rose Cordial (but any cordial or simple syrup with do)

• 1/2 oz Campari

• XL globe ice cube or similar

• Optional rose garnish

*For the non-alcoholic version omit the booze and consider tonic or fizzy water

• 1 (15-ounce) can cannellini beans, rinsed and drained

• 1 (15-ounce) can kidney beans, rinsed and drained

• 1 (15-ounce) can garbanzo beans, rinsed and drained

• Corn kernels (optional)

• 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion

• 2 celery stalks, finely chopped (about 1 cup)

• 1 cup loosely packed, fresh, finely chopped flat-leaf parsley

• 1 teaspoon fresh finely chopped rosemary

For the dressing:

• 3 oz shrub of your choice

• 1/4 cup granulated sugar (more or less to taste)

• 3 tablespoons extra virgin olive oil

• 1 1/2 teaspoons salt

• 1/4 teaspoon black pepper

Prep the onion first. Soak the chopped onion in a small bowl of water to take the edge off the onion while you prep the other ingredients. Next, make the salad. In a separate bowl, whisk together the shrub, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

The last (for now) delicious creation in our collaboration series with talented flower alchemist + photographer, Alyson Brown of Wildfolklore. Alyson’s book The Flower Infused Cocktail will be released this June and in it you can find some recipes she created with Sauvie Shrubs! 

Scarlet Begonia

• 2 oz Begonia infused Wild Roots Spirits Vodka

• 1 oz Sauvie Shrubs Shiro Plum & Cardamom Shrub

• 1/2 oz Pink grapefruit juice

• 1/2 oz Sage simple syrup

• Lychee liqueur rinse

• 2-4 drops Sauvie Lemongrass, Rose, Ginger Bitters

Add a small amount of Lychee liqueur to a chilled glass, rinse and discard. Stir the vodka, shrub, grapefruit juice and simple syrup over ice and pour into your glass. Garnish with begonia flowers!

Alyson Brown of Wildfolklore crafted and photographer another gorgeous infused botanical cocktail creation using our shrubs. Alyson’s book The Flower Infused Cocktail will be released this June and contain a few more Shrub recipes! 

Pom Margarita

• 4 oz Altos Tequila repasado

• 2 oz Cointreau

• 3/4 oz Sauvie Shrubs Pomegranate Ginger Shrub

• 3/4 oz maple syrup

• 1/2 oz lime juice

• Black salt for rim

Recipe makes 2. Rim glasses with black sea salt and set aside. Combine the tequila, cointreau, pomegranate ginger shrub, maple syrup and lime juice together in a shaker with ice and shake until chilled. Strain into your prepared glasses and garnish with a slice of lime and pomegranate seeds.

Alyson Brown of Wildfolklore is at it again with another gorgeous infused botanical cocktail creation, which she also photographed. Alyson’s book The Flower Infused Cocktail will be released this June and contains some Sauvie Shrub recipes! 

Chamomile Pear Toddy

• 1 1/2 oz @wildrootsspirits Pear Vodka⁣

• 1/2 oz @meadowlandsyrup Goldfinch Syrup⁣

• 1/2 oz lemon juice⁣

• 1/4 oz Persimmon Clove Shrub⁣

• 4 oz hot @coalitiontea Dream Glider chamomile tea

Combine syrup, lemon juice, shrub and hot chamomile tea in a mug and stir lightly to combine. Add vodka and stir again. Enjoy warm! ⁣And stay cozy!!