Seedy Power Sprinkle Recipes

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SEEDY POWER SPRINKLE



Seedy Power Sprinkle image

Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and protein!) to, or just eat it straight out of the jar as a snack.

Provided by Anna Stockwell

Categories     Seed     Egg     Olive Oil     Honey     Pepper     Sesame     Wheat/Gluten-Free     Dairy Free     #cook90     Breakfast     Lunch     Dinner

Yield Makes 4 cups

Number Of Ingredients 9

1 large egg white
2 Tbsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. Aleppo-style pepper (optional)
2 tsp. kosher salt
1 cup sunflower seeds
1/2 cup chia seeds
1/2 cup flaxseeds
1/2 cup raw sesame seeds

Steps:

  • Whisk egg white, oil, honey, pepper (if using), salt, and 1 Tbsp. water in a medium bowl to combine. Add sunflower seeds, chia seeds, flaxseeds, and sesame seeds and stir to coat. Let sit until liquid is absorbed, about 30 minutes.
  • Preheat oven to 325°F. Spread seed mixture in an even layer on a rimmed baking sheet. Bake, stirring very gently after 10 minutes to encourage the mixture to form small clusters, until golden brown and crisp, 20-25 minutes. Let cool.
  • Do Ahead: Sprinkle can be made 2 weeks ahead. Store in an airtight container at room temperature.

HOMEMADE SPRINKLES



Homemade Sprinkles image

Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature for up to a month. Use them to decorate our Confetti Cake with Vanilla Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes about 1 1/4 cups sprinkles

Number Of Ingredients 4

1 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
Pink, peach, and fuchsia gel food coloring

Steps:

  • Combine sugar, 2 tablespoons water, corn syrup, and vanilla in a small bowl. Stir until mixture has consistency of glue, adding more water if necessary, 1/4 teaspoon at a time. Divide into 3 small bowls; tint with food coloring as desired.
  • Transfer lightest-colored mixture to a pastry bag fitted with a small pastry tip (such as Ateco #2). Pipe long, thin lines onto parchment-lined baking sheets. Fill pastry bag with medium-colored mixture; repeat piping. Fill pastry bag with darkest-colored mixture; repeat piping. Let stand, uncovered, until very firm, at least overnight. Once lines are dry, break enough into small pieces for 1/3 cup; keep remaining sprinkles long for garnish.

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