Posts Tagged ‘balls’

DIY Seed Bombs

| Kids Fun

DIY Seed Bombs

DIY Seed Bombs

DIY Seed Bombs – I’m not sure what the weather’s like where you live but in Victoria spring is definitely in the air. The trees are full with cherry blossoms, the fields are covered in daffodils and tiny tender green leaves are poking out of the bushes. It’s hard not to be in a good mood when you can look outside and see the plant world waking up from a long winter’s sleep. To help ring in this beautiful new season we’ve decided to make seed bombs. Seed bombs are a fun way to add beauty to hard to reach and neglected green space. This is a great project for kids and is super easy to do. Noelle and I made them in about half an hour and then it took about 48 hours for them to completely dry.  We have a steep and difficult to navigate hill in our back yard that we’ll be bombing with our seed bombs this weekend.


  • Seeds – a collection of seeds of your choice – we used mostly wildflowers but added in some extra seeds as well (note: the larger seeds don’t always stay in your seed bomb easily so use smaller seeds if possible – I used some sunflower, nasturtium and sweet pea seeds that were pretty big and I had to work hard to keep them in the seed bomb)
  • Colored paper torn into pieces – 2-3 pages (I used 3 pages of paper; red, orange and pink)
  • Newspaper torn into pieces –  2-3 pages
  • Blender
  • Silicone mold – if you don’t have a mold you can also just form into balls with your hands
  • 2 cups of water
  • Mixing bowls
  • Strainer


  1. After you’ve torn up all your paper, put the pieces into the blender.
  2. Add 2 cups of water to blender and blend everything until pulverized.
  3. Place a strainer over a small bowl and pour the entire contents from the blender into the strainer.  Allow to sit for about 5 minutes so the water can drain out of the pulp.
  4. Scoop a handful of paper pulp out of the strainer and add a small spoonful of seeds to your pulp.
  5. Gently mix up the pulp and seeds and squeeze out any excess water over a bowl until the seed bomb is fairly compact.
  6. Press the mixture into a mold, squeezing out any excess water and draining it from the mold. Continue until you’ve used up all the pulp.
  7. Finally, using a paper towel, press down on each seed bomb to soak up any left over moisture in the seed bomb – we want to remove as much water as possible to prevent the seeds from germinating.
  8. Allow seed bombs to dry for 24-48 hours and then gently remove from mold.

Looking for more kids crafty stuff: Mandala Coloring PageRainbow Loom Perler Bead BraceletsBlank Faces Coloring PageJellyfish Friendship Bracelets10-Minute Superhero CostumePrintable Robot Coloring Page Family Movie Night Tickets

Subscribe to Dabbles and Babbles to receive the latest crafts, activities for kids, recipes, printables, tutorials and more – subscribe in the right sidebar. 

Thanks for reading! ~ Jamey

  1. Seed Bomb Tutorial

    Seed Bomb Tutorial


No Bake Energy Balls

| Cooking

No bake energy balls

No bake energy balls

No Bake Energy Balls – Who doesn’t enjoy a sweet, chocolatey treat from time to time.  I know there are moments when I just have to have something sweet, especially after a meal or for a mid-afternoon pick me up.  A couple of years back, my girlfriend gave me this recipe and she got it from another friend so we don’t actually know where it came from.  This is the kind of treat that I don’t mind putting in my child’s lunch or to give for an after school snack.  I keep them in the freezer and then just pull them out as I need them.


  • 1 cup toasted sunflower seeds
  • 1 cup sesame seeds
  • 1/4 cup flax seeds
  • 1 cup rolled oats
  • 1/2 cup mini chocolate chips
  • 3/4 raisins, cranberries or currants
  • 1/2 cup cocoa powder
  • 1 cup peanut butter
  • 1 cup almond butter
  • 1/2 cup honey
  • 3/4 cup toasted coconut
  • 1/4 sliced almonds


    1. Toast the sunflower and sesame seeds.
    2. Toast the coconut and almonds (careful, it burns quickly if you don’t keep and eye on it). Allow to cool and put into a small bowl. Set aside.
    3. Mix all the ingredients except for the coconut and almonds. If your mixture isn’t quite sticking together, add a little extra honey.
    4. Roll the mixture into balls (I do them about the size of ping-pong balls) and then roll them around in the bowl of coconut and almonds for the outer coating.
    5. Store them in an airtight container and keep in the fridge or freezer.

I hope you enjoyed this recipe.  Check out some of my other recipes including: Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus

Thanks for reading!

~ Jamey