All Natural Homemade Rainbow Sprinkles
Sometimes the simplest recipes are the best, and these all natural homemade rainbow sprinkles are no exception. Just shredded coconut and natural colours.
Makes 1 tbsp sprinkles per colour
Calories 66kcal
Ingredients
- 1 tbsp shredded coconut (20ml) *
- 5 ml natural food colouring (see below)
Store-bought food colourings
- 6 drops of natural food colouring
- 1 tsp water (5ml)
Homemade food colourings
- 1 small beetroot
- 1 small carrot
- 2 leaves red cabbage
- 1/8 cup baby spinach
- 1/8 tsp turmeric powder
- 1/8 tsp spirulina
- 1 pinch bicarb soda
Method
Store-bought food colourings
- Add 4-8 drops of colour to 1 tsp of water and mix thoroughly.
Homemade food colourings - fresh veggies
- Separately grate around 2 tbsp of beetroot, carrot and 4tbsp of red cabbage.
- Chop the spinach leaves finely, or pass them through a garlic press to create a paste.
- Press the grated/minced veggies through a fine sieve, until you have around 1 tsp of juice.
- Add a pinch of bicarb soda to 1 tsp of red cabbage juice to make it turn blue.
Homemade food colourings - powders
- Add 1/8 tsp of turmeric or spirulina to 1 tsp of water and mix thoroughly.
To make homemade rainbow sprinkles
- Put 1 tsp of food colouring liquid into a bowl.
- Add shredded coconut and mix thoroughly until coconut is completely and evenly coated with colour.
- Spread on a dehydrator tray and dry for about 2 hours, or until completely dry.
- Mix colours together after drying (optional).
- Store in an air-tight container at room temperature until required.
Preparation
- Before: -
- During: 10 min (per colour)
- After: Dry for 2 hours
- Need: Dehydrator
Notes
* Australia tablespoon = 20mlNutrition Information
Serving: 1tbsp (10g); Calories: 66kcal; Carbohydrates: 2.4g; Protein: 0.7g; Fat: 6.5g; Saturated Fat: 5.7g; Polyunsaturated Fat: 0.1g; Monounsaturated Fat: 0.3g; Sodium: 3.7mg; Potassium: 54.3mg; Fiber: 1.6g; Sugar: 0.7g; Iron: 0.4mg