Sesame bars (GF)
This post was due long time ago, before the blog even existed! My sister had a birthday last week, so there is no better time like the present.
My big sister.
I know why they are called "big sisters", those big sisters. It's because their soul and heart are so so big.
I am not exaggerating when I say that I wouldn't be who I am without her in my life.
But you know, this kind of "being in my life" is something that can only be between siblings.
I mean, sure I have it with friends as well, but with her, I know that life circumstances, how far we live from each other or what stage of our lives we are at, will never play any part in our relationship.
Big sister, my life is full of moments that I shared with you, trips you took me to, riding on your motorbike, eating (too much) "Domino's", sad phone calls to London and back, to Scotland and back, to Ireland and back, to Germany and back.
All the tears and endless endless laughter that passed through those telephone lines, all the advice, the understanding, the honor you gave me in allowing me to give you advice as well and not looking at me as a too little sister anymore (despite 11 years of difference between us) - thank you for all of that.
For your Birthday I wish you peace, because that's a word I think concludes everything.
If you'll have good health, money, no worries, peace in your country - then you'll have peace, right?
So that's what I wish you, peace. That all what needs to happen will happen in order for you to live in peace.
I love you. Happy Birthday.
20g coconut sugar
20g coconut oil
350g sesame seeds, roasted
40g dried apricots, diced
10g desiccated coconut
50g almonds, roasted
When the mixture in the pot is warm pour it over the sesame and mix all the ingredients together. You might need to use your hands here to make sure that the honey/tahini covers everything, just watch out as it might be too warm.
Flatten the mixture in a square baking form approx. 27x18cm and press it down. Let it set over night.
Release from the baking form and cut with a sharp knife into squares.
If the day is very warm I keep them in the fridge, otherwise they can stay outside in an airtight container.