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Sprinkles.  They can top anything.  Anything SWEET I mean, like ice cream, cupcakes, donuts, etc…  I don’t think you’d want this over your pasta)
I loved sprinkles as a kid.  Whenever I went to Dunkin Donuts I would get the strawberry frosted donuts with sprinkles.  No sprinkles?  Then no donut for me (I was fussy).  Sprinkles make food fun, exciting, appetizing and… unhealthy.  Just look at Mr. Sprinkles’ ingredients:
Sugar, starch, hydrogenated oil, artificial food coloring.  Yum.  (not)
These homemade rainbow sprinkles are better suited for baking rather than topping desserts with because they are sturdy and retain their color (if you are looking for sprinkles for a dessert topping, check out the recipe below this one)
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These homemade rainbow sprinkles are so much better than storebought sprinkles because you can skip the refined sugar, trans fats and unhealthy food coloring (see the nutrition label comparison below).  They are super fun to make and are (obviously) super cute!
Homemade Rainbow Sprinkles [baking version]

Yield: ~2 cups

Ingredients

Instructions

  1. In a medium-sized bowl, add the erythritol. Top with the agave and cotton candy extract.
  2. Stir the mixture together, add a few drops of almond milk at a time, if needed. Separate the mixture into 3 (or however many colors you are making) and add the food coloring.
  3. Scoop each mixture into a piping bag and pipe lines onto a sheet of parchment paper. Let sit at room temp overnight.
  4. The next day, douse the lines liberally with powdered erythritol. Refrigerate for ~3 hours, or until dry and easy to peel off the parchment. Separate the sprinkles and add to a bowl. Pour any leftover powdered erythritol into the bowl. Refrigerate loosely covered overnight.
  5. Add the sprinkles to a fine-mesh sieve and shake all the excess erythritol off the sprinkles (they will still have a slight coating of erythritol on them, that is fine and good for baking). They are now ready to use!

Notes

*For the green, I used liquid chlorophyll along with natural green food coloring because the chlorophyll provides a better/brighter color... strange, but it works!

Store the sprinkles in an air-tight container (I use a mason jar) in the fridge.

These are not suitable for dessert toppings. These sturdy sprinkles are for folding into batters and baking!

This recipe is: fat free, low sugar, gluten free, vegan!

Recipe adapted from: BraveTart

http://dessertswithbenefits.com/homemade-rainbow-sprinkles/
Here is a nutrition label comparison between Mr. Sprinkles‘ sprinkles and my sprinkles.
Mr. Sprinkles’ nutrition label is on the left,  and DWB’s nutrition label is on the right:
  nutrition label MINE
Wouldn’t you totally agree that my nutrition label is better?  ;)  I know I totally have a bias opinion, but c’mon, homemade rainbow sprinkles are the way to go!
-   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   –   -

These sprinkles are just as adorable, delicious and satisfying as the “bake-able” sprinkles above, but are just meant for topping desserts with.  These are not firm enough to hold together if you were to fold them into a thick batter, so these are best for topping pancakes, ice cream, donuts, etc.  You can pretty much top your dessert with as many sprinkles as you please, no guilt involved!

Homemade Rainbow Sprinkles [the no-bake topping version]

Yield: ~1 cup sprinkles

Ingredients

Instructions

  1. Tape down sheets of parchment paper onto your counter or any other flat surface (1 sheet per sprinkle color)
  2. Add the erythritol to a medium-sized bowl and top with the almond milk, agave and extract/flavoring. Stir together until all the erythritol is incorporated and the mixture looks like a thick frosting.
  3. Divide the icing mixture, depending on how many colors you are making (I only made 3), into separate bowls. Stir in the food coloring.
  4. Scoop icing mixture into piping bags (I used sandwich baggies and snipped a tiny corner). Pipe icing in straight lines. Let dry at room temperature for about 3-4 hours, or overnight.
  5. Use a pizza cutter to slice the sprinkles. Carefully pour the sprinkles into a container. Use immediately or store at room temp in a lightly covered container.

Notes

Store covered at room temp to store for 1-2 months (the color will be its brightest when at its freshest)

These are not suitable for baking or folding into batters. These delicate sprinkles are for toppings only!

This recipe is: fat free, low sugar, gluten free, vegan!

Recipe adapted from: Kitchen Daily

http://dessertswithbenefits.com/homemade-rainbow-sprinkles/

Here is a nutrition label comparison between Mr. Sprinkles‘ sprinkles and my sprinkles.
Mr. Sprinkles’ nutrition label is on the left,  and DWB’s nutrition label is on the right:

  
Again, my nutrition label is better  ;)
My recipe has 860 less calories, 46g less fat, zero trans fats, and 80g less sugar!

With these homemade sprinkles, you can skip all the unnecessary fat, saturated fat and trans fats, not to mention all the sugar and dangerous food colorings!

We can all agree that everything is better with a drizzle of chocolate (duh), but now we can say everything is better with a dash of homemade sprinkles  :)

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Labels: 5-Ingredients-or-Less, Agave, DIY, Eggless, Erythritol, Fat-Free, Gluten-Free, Low-Sugar, No-Bake, Nutrition-Label, Vegan

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Comments (7)

  1. Melissa Klotz: March 22, 2013

    Wow! What a cool idea, thank you for sharing!!

  2. Dina: April 6, 2013

    wow this is very cool!

  3. VIRGINIE: April 7, 2013

    Bonjour, ravie d’avoir découvert ton blog et cette recette pour parsemer mes pâtisseries mais j’ai un petit doute sur les doses car la traduction de l’anglais vers le français n’est pas parfaite et en espérant trouver tous les ingrédients
    A bientôt ;)

    Virginie

  4. Bob: May 31, 2013

    Instead of all this business with erythritol, meaning you have to buy the stuff, you could just make it with royal icing (egg whites, icing sugar and colorings) and then once dry, you can break it into little pieces. Quicker and easier

  5. dessertswithbenefits: May 31, 2013

    Well, the whole point of using the erythritol is to AVOID using high-glycemic, non-nutritious, refined sugar. And this recipe takes the same amount of time and is just as easy… just without the calories :)

  6. Alyssa B: June 7, 2013

    I’m glad I found this recipe! I have a homemade sprinkle recipe for toppings, I’ve needed one that would stand up to baking. Thanks!
    p.s. I clicked on the link to natural food coloring link and it is broken.
    Also, have you ever tried making your own food dye?

  7. dessertswithbenefits: June 11, 2013

    Alyssa-
    I’m glad you found this recipe then! And thanks for telling me about the link, the Natures Flavors site has been under renovation for quite some time.
    As for the food dye, I have never tried making my own at home because I am completely satisfied with the Natures Flavors kinds. It is pretty concentrated and provides great color. Plus, I have no idea how to make blue food dye lol :)

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