7 Ingredient Snack Balls

I am constantly on the go and quite frankly, forget to eat sometimes. These 7 ingredient snacks are the perfect solution for just those days. These morsels of yum with a hint of chocolate also make for a healthy after school snack.

I can’t really take credit for this. I recently watched a segment on The Marilyn Denis Show, with a guest who prepared these snacks using honey. As I have two vegan daughters who are sticklers for saving the bees, I quickly swapped out the honey for maple syrup.

I have no idea of the nutritional facts other than to say, I am pretty sure they are good for you. I did a quick calorie tally of the ingredients and if calories are important to you, each ball has about 75 calories if you are able to get 18 snacks from the recipe. I usually eat 2 as a serving. and then quickly put them back in the fridge before I eat any more. I was drawn to this recipe for three reasons. It’s easy, no bake and inexpensive. Pumpkin seeds and sunflower seeds are relatively cheaper than say almonds, walnuts or cashews, all of which would be equally delicious to experiment with.

7 ingredient snack balls

“7 Ingredient Snack Balls” by loopylocks
Makes 16-18 snacks

1   C dried apricots (roughly 200g)
1/4 C   raw pumpkin seeds
1/4 C   raw sunflower seeds
1/4 C   unsweetened shredded coconut (plus another 1/4 C for rolling)
1/4 C   cocoa powder
1 T   maple syrup
1 tsp coconut oil, melted

In a food processor or high powered blender, add all the ingredients in the order listed above. Pulse until all is crumbly and dough like. Use a spatula to scrape down the sides if necessary between pulsing. In a separate bowl, have the second 1/4 C of shredded coconut ready to roll.

Wet the palms of your hands and scoop a rounded tablespoon into your palms. Press to form tight balls. The wet hands are important so that the dough sticks together. Roll around each ball in the shredded coconut and store in an airtight container. Refrigerate for about 1 week. Enjoy!

7 ingredient snack balls




The Memory Hoarder

“We are not defined or limited by the things which we own but we do cherish certain belongings and the pleasure they bring to our lives.”  – Julia Cameron

Nana never liked to part ways with her things. So when a purge of Tremont began, old remnants and rusty casualties naturally became meaningful to me. Little interest was shown in the random things my heart had grown attached to. I think the purge was cathartic for my Mum who had for years wanted to let go of many of the things that lay around Tremont while Nana still had a say.

My salvages? A rusting Salter scale that was really not quite as old as it looked (due to the relentless salt air), an aluminum food cover we used to wear like a helmet, Papa’s old Smith Corona typewriter keys, an old Band-aid tin (that I now keep plasters in), an old copper bell that resembles The Queen (although I am not sure which one), and Nana’s old thread that you also see at the top of my blog. All these items had become aged by good use, weather and time.


What hold did these things have over me anyways? I mean, they were not magic, unless you read my story about the helmet. I do think one woman’s trash is another woman’s treasure. Hence my attraction to thrift stores. Seriously, who really likes to take pictures of curated junk as I have in the photo at the top of this post? I know it is a little loopy. I will admit that much.

To make sense of my memory hoarding condition, I mean, disposition, I read a book, Time Warped about our relationship with time by Claudia Hammond. In it she looks at why sometimes it feels like time is frozen, while at other times it feels like it is going at lightning speed. Our brains are so intricate and precious. They can store events, or hide them from us. Why is it that some of us can remember more than others? When I chat with my older sister about some of the experiences we collectively shared together, sometimes she remembers, other times she has no recollection even though I can see every detail crystal clear. This famous quote shared in Hammond’s book put my memory hoarding at ease:

“The longer you can look back, the farther you can look forward” – Winston Churchill

I believe the future, although unknown, can be just as beautiful as where I have been. So I am trying to be forward thinking. In a way, I am using these childhood memories to remember the future. And if these tangible treasures find another home or end up amongst the shelves of a thrift store, I know it will not be tragic. They are just things and gratefully, I am not a hoarder. It is the memories that I feel attached to.

To balance my tendency to look back, I keep a peaceful Buddha and an old rusty typewriter in my garden to remind me to be present. If Buddha could whisper to me I have a feeling he might say something like: Stop thinking so much, Rachel, we only ever have today.


[Photo: Rachel Bursey]

I get it. But I also believe daydreaming is important to help bridge the way. That’s what the typewriter is for. There is nothing wrong with thinking the best is not only now but is also yet to come. It gives us hope. Me at least. Enlightenment stories are abound if we are willing to look for them.

The Memory Hoarder by loopylocks

[Drawing: Hannah Bursey]

This line drawing is a portrait of me, created by my eldest over the Christmas holidays. According to her, it was “not very good” but I could see that she had captured my essence in an honest way… my unruly hair, sitting perched slightly forward, with my leg tucked under for comfort. Thinking about everything, as usual. © 2017 by Hannah Bursey. All rights reserved.

Lemon Poppy Seed Bundt

The first time I had poppy seeds was in a lemon cake mix Nana made for tea time. I had never seen a cake so yellow before. It was so moist and lovely that there was no way to remove it from memory.

There is nothing wrong with getting a little help from time to time. While I can make a cake from scratch, I happen to love a good shortcut. Like store bought cake mix for example. If you can take it to the next level by adding a personal spin, it feels pat on the back worthy. And since you did not start from scratch, if the results are less than stellar, you can always blame the mix… haha.

Most cake mix hacks ask for a package of pudding mix but for the love of life, I never seem to remember to buy that extra box. So I figured the yogurt would be a healthier stand in to add moisture. I also love poppy seeds and while we are at it, anything with coconut. So that’s it. No magic. In fact, this is a no brainer. To sooth my sense of cheating guilt, I add some real lemon zest (I usually store in my freezer) and then tell myself that this is more than good enough. This recipe is pretty darn delicious, moist and tasty.

This hack uses a box of lemon cake mix. A few tweaks, a favourite plate and you have yourself the perfect bundt for this time of year. This pan is from Wilton and serves as many slices or slivers as you feel you can squeeze out of it.


“Lemon Poppy Seed Bundt” by loopylocks
Makes 1 bundt cake to serve 8 – 10 people

1   box of lemon cake mix
1/2 C   unsweetened shredded coconut
2 T   poppy seeds
4   eggs
1/2 C   canola or vegetable oil
1 C   2% plain yogurt
1-2 tsp fresh lemon zest (optional)

Set oven to 350 degrees. In a stand mixer with the flat paddle, add the dry ingredients – cake mix, coconut, poppy seeds. Stir to combine. Add the eggs, oil, yogurt and optional lemon zest. Mix on low speed for 30 seconds. Then turn to medium-high speed and blend for 2 minutes. Scrape bowl and pour into a pre-sprayed bundt pan.


Bake for 40 minutes in the middle of the oven. When you remove the cake it should look a bit like this.


Cool for 15 minutes before transferring to a favourite plate. Once completely cool, you can dust it with icing sugar. Any guilt about not being a Martha Stewart/Pinterest prodigy is gone by this point. Just saying. Plus, if you plate it on something that makes you happy, or better yet, add some Cadbury Eggs at Easter, then all is good in the world again. Enjoy!


This beautiful “flying fish” plate is by Maggie Bell in Barbados.


Lemon Poppy Seed Bundt Cake


Poppy Easter Lemon Bundt Cake