Come this Christmas, you will be master of the sprinkles. Master of the sprinkles, I say! This Easy Homemade Sprinkles recipe made from coconut sugar and arrowroot powder* makes a believer out of anyone who doubts their skills. Who knew a favorite topping like these are so simple to make in the comfort of your own kitchen? This is such an easy recipe to follow, the only difficult part is waiting for them to set (kinda like my homemade googly eyes recipe). But just like that, the final product is worth every minute spent waiting for, promise! I mean, you see where we are heading with these sprinkles from the picture below, right? Every homemade Teddy Graham deserves a fuzzy Christmas sweater of his own made from homemade sprinkles. Thus, coming full circle in the Circle of Life.
*Yeah you read that right, sister/brother. Coconut sugar and arrowroot powder.
I actually have a sprinkles recipe in my cookbook, Decadent Gluten-Free Vegan Baking, which by the way, includes a fun way to create your own food coloring from fruits and vegetables but this time around I wanted to create a recipe that I could actually eat. My two sugar sources these days aside from fruit are raw honey (my blood sugar levels seem stabilized when I indulge a little) and coconut sugar. I don’t use coconut sugar too often but it’s now my go-to if I have a baked good that I want to sweeten up if I’m not using raw honey. I figured that there had to be a way to create a powdered sugar version of coconut sugar so I enlisted the help of my kitchen elves to get working on it.
- 1/2 c. coconut sugar
- 2 Tbsp. arrowroot powder
- 3/4 tsp. warm water
- 1/2 tsp. coconut oil, melted
- 1/4 tsp. vanilla extract
- 5–7 drops natural food coloring
- Blend together the coconut sugar in a high-speed blender with an S blade until a fine powder. Takes approx. 1 minute. Add the arrowroot powder and blend for another 20 seconds.
- Mix the powdered coconut sugar and arrowroot with the melted oil, water, and vanilla until you have developed a thick paste. Divide the paste evenly into to small bowls and add green coloring to one bowl and red to the other.
- Place into a plastic bag and make a very small slit in one corner of the bag.
- On a baking sheet lined with parchment paper, create thin lines until your paste runs out.
- Allow to dry and set for at least 12 hours. Cut into small sprinkles and enjoy.
- Serving Size: 1 Tablespoon
- Calories: 57
- Sugar: 12g
- Fat: 0.3g
- Saturated Fat: 0.25g
- Carbohydrates: 14g
What I found was a comparable version to powdered sugar in terms of taste and texture however turning it into a paste meant that you have to endure its brownish hue. That is where the natural food coloring comes into play. As you can see they dry up real nicely in color regardless and you would never know that you were dealing with a brown base to begin with. That color you see below is actually pre-food coloring. See what I mean?
But as you can see below it mixes in nicely with the food coloring and looks even better once dried. You just have to use colors that are darker in nature and don’t expect pretty pastel colors coming from this paste.
You are looking to create a very thick paste that doesn’t spread too much. If your paste is on the runnier side, simply add a tablespoon of powdered down coconut sugar and arrowroot powder until it is on the stiffer side.
Make sure to cut only a small slit in the corner of your plastic baggie. You don’t want the sprinkles line to be too thick or else you have to wait longer for them to set and they won’t look as cute.
It is very important to allow the sprinkles to set for at least 12 hours. The longer they are left alone, the firmer they will become.
If you end up making these I would love to see your creations on Instagram! It tickles me happy to see your pictures, just tag me (@forkandbeans) so I can celebrate kitchen success with you.