From the time she was very little, my daughter was obsessed with anything that had "rainbow sprinkles." From cake batter to frosting to ice cream, if it was flecked with multicolored bits of sugar, she was in.
The girl is now grown up, but her infatuation with rainbow sprinkles is still going strong. Being a vegan, it's a bit more challenging to come up with treats that satisfy her sweet tooth as well as her dietary restrictions. Which is why I'm obsessed with these little funfetti bites!
Super easy (like, "in the oven in 10 minutes" easy) and made with just a few simple ingredients, these bites are perfect for a birthday party, class picnic or school bake sale.
Or to send a big-yet-little girl who needs a special treat every now and then.
Note: Feel free to swap the dairy-free spread for an equal amount of butter, or use your favorite gluten-free flour in place of the all-purpose/whole wheat blend.
RECIPE: Funfetti Bites
Yields about 5 dozen (recipe can be doubled or tripled)
8 tablespoons (1/2 cup) nondairy spread, such as Earth Balance
1/4 cup sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1/4 cup whole wheat flour
pinch of kosher salt
1 heaping tablespoon rainbow sprinkles
Preheat oven to 325. Line an 8" x 8" baking pan with plastic wrap, leaving an overhang on all sides. Line a baking sheet with parchment paper.
Beat nondairy spread, sugar and vanilla in the bowl of a mixer till light and fluffy. Scrape down the bowl. Add both flours and salt and beat till well blended. Add sprinkles and beat till just incorporated.
Transfer dough to your prepared pan and press in evenly. Using the plastic wrap as an aid, remove dough from pan and flip over onto a cutting board (discard plastic wrap). Cut dough into 64 squares and transfer to your prepared baking sheet, spacing about 1/2" apart. Bake for 15 minutes, or until lightly golden around the edges. Transfer to a wire rack to cool completely.