DIY Cake Sprinkles

DIY Cake Sprinkles

These are a great addition to any party, and a really fun activity for the kids to do themselves. I have used coconut and chia seeds as the base, but feel free to get creative and make your own additions.

Makes: ½ cup

GF, V, VG

Possible Colouring Agents

Ground turmeric, freeze-dried raspberries, beetroot powder or juice, spirulina (very small amount), pomegranate juice, hibiscus tea or try one of the natural food colouring products such as Hopper food colouring.

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DIY Cake Sprinkles

By: Meg Thompson

These are a great addition to any party, and a really fun activity for the kids to do themselves. I have used coconut and chia seeds as the base, but feel free to get creative and make your own additions.


Servings

Prep time

Cook time

Recipe


Ingredients

  • ½ cup desiccated coconut
  • 1 tbsp white chia seeds

Method


  • Combine coconut and chia in small bowl.
  • Add small amount of chosen colouring and massage into mix. Keep adding until desired intensity is reached. Optionally, add a little maple syrup to improved consistency.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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