Big Spoon Roasters

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Honoring Juneteenth

We’re out of office today to honor Juneteenth, which Big Spoon Roasters recognizes as a holiday for our team and company. 

156 years ago, on June 19, 1865, emancipation of enslaved people reached Texas, two years after the Emancipation Proclamation. While this day commemorates a remarkable milestone in American history, there is still much to be done. 

We believe in supporting organizations who progress equal rights and emancipation in the present day and have compiled a list of several resources below, both local and national, who do important, meaningful work on this front. We also believe in uplifting traditionally underrepresented chefs and individuals who are innovators in the industry—these cookbooks are wonderful places to start and learn more about the joy and rich history of African American cuisine. 

Resources/Organizations to Support: 

Almond Butter Brownie Energy Bites

“All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schulz

Chocolate and our flagship almond butter combine in this recipe to create a quick, nourishing, and downright delicious energy-packed snack. These energy bites are rich and fudge-y, without being too sweet, and are perfect on-the-go. Grab your food processor, whip these up in five minutes, and say hello to your pool bag and picnic basket’s new summer BFF.

Ingredients:

  • 1/2 cup gluten-free rolled oats
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup ground flaxseed
  • 3/4 cup Big Spoon Roasters Almond Butter with Wildflower Honey
  • 1/4 cup pure maple syrup
  • splash of vanilla extract
  • dairy-free chocolate chips

Preparation:

  1. In a food processor, blend oats until they reach a flour-like consistency.
  2. Add cocoa powder and flaxseed to the food processor with the oat flour.
  3. Pulse until combined.
  4. Add Almond Butter, maple syrup, and vanilla extract to the dry ingredients.
  5. Pulse until well-incorporated.
  6. Add more Almond Butter if the mixture appears too dry.
  7. Roll into rounded Tablespoon-sized balls.
  8. Stud with dairy-free chocolate chips and enjoy!

Recipe adapted from Beaming Baker.

Chile Lime Mango Cookies

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James

We’re sadly bidding farewell to our spring Limited Batch Chile Lime Mango Peanut Butter at the end of June, so we’re stocking up and taking full advantage of the bright, roasty, perfectly spicy flavor until then. These Chile Lime Mango Cookies are like your traditional PB cookie, but leveled UP—you have to taste it to believe it. Forget ice cream, because these are the perfect warm-weather dessert.

Ingredients:

Cookies:

  • 1/2 cup Big Spoon Roasters Chile Lime Mango Peanut Butter
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups gluten-free flour (or all-purpose)

Icing:

  • 4 cups powdered sugar
  • 3 Tablespoons meringue powder
  • 6-9 Tablespoons water
  • 1-2 Tablespoons lime juice
  • lime zest

Preparation:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In the bowl of a stand mixer, cream butter, peanut butter, brown and white sugars together until light and fluffy.
  3. Add the egg, and continue to mix until incorporated. Scrape down the sides of the bowl throughout to ensure all ingredients are well-mixed.
  4. Add baking soda, baking powder and vanilla to the bowl and mix until just incorporated.
  5. Stir in flour until just incorporated and no streaks remain throughout the dough.
  6. Roll dough into rounded Tablespoon-sized balls and place 2 inches apart on a parchment-lined baking sheet.
  7. Bake for 6-7 minutes or until they’re cooked to your liking. They should be lightly golden brown.
  8. Remove from oven and cool completely.
  9. To make icing, combine all ingredients in the clean bowl of a stand mixer and mix on high until stiff peaks form.
  10. Spoon onto cookies and spread with a knife.
  11. Sprinkle lime zest on top for additional color and flavor.

Adapted from Food.com.