Sprinkles are so cheap to make and you don't have to worry about all the additives and preservatives that are in the store bought ones.
(Makes about 1/3 cup)
- 1/2 cup powdered xylitol sugar (I just put regular xylitol in the blender until it became a powder)
- 1 1/2 tsp cornstarch
- 1/2 tsp vanilla extract (almond extract would also be incredible!)
- 2-3 tsp kefir (here are instructions for Milk Kefir
and Non-dairy Kefir)
- 1/8 tsp tumeric for yellow
- 1/4 tsp matcha or spirulina powder for green
- 2 tsp red beet juice instead of the kefir for red (simmer some beets for 20 minutes in a covered pot with a little water. Use the left over liquid as the "beet juice”)
- 2 tsp red cabbage juice instead of the kefir for blue (simmer some chopped red cabbage for 20 minutes in a covered pot with a little water. Use the left over liquid as the “cabbage juice”)
Sift the sugar and cornstarch together making sure there are no lumps. If you are using a dry powder like matcha or tumeric for color, mix that in now. Add the vanilla extract and slowly drizzle in the kefir (or the beet or cabbage juice for color) 1 teaspoon at a time until the mixture becomes a smooth, very thick paste (you don't want it to be too moist). Transfer the sprinkle paste into a plastic bag and cut a tiny hole in the corner. Squeeze out long lines across a piece of parchment paper. Let it sit out over night to dry. I have floor heating so I placed my tray on the floor to try to speed up the process. I was in a hurry so I only let them sit for a couple of hours. They weren't completely dry which made them difficult to break up. When the strands are completely dry, they should be very easy to break into small sprinkles!!! So make them the day before you need them. They should also last for a few months in a zip lock bag or container in the fridge.