Sesame Super Bars

Last Friday we received a full set of printouts of our book in the mailbox. It’s the first time that we see all the chapters fully designed and printed out. We have seen a few spreads digitally earlier, but this was different. It felt real.

We knew that it wouldn’t be easy to write a cookbook with no previous experience, but we had no idea that it would be so very very difficult. We have had tremendously high expectations on ourselves during this process, and every little thing that didn’t end up perfect felt like a complete failure. We have doubted the photos, recipes, chapters, texts and design details. I guess most writers go through this inferno, but it feels like it somehow has been extra difficult for us.

I am sure that our editor has David & Luise voodoo dolls hidden under her desk, to punch every time she receives an email from us. Otherwise I have no idea how she has been able to handle us. All our emails to her have been filled with questions, changes, doubts and insecurity. And all her responses have been cheering, understanding and uplifting. (Thank you Kate!!)

The reason why we have been so doubtful is of course because we so badly wanted to create the perfect book. A cookbook that shows how versatile, uncomplicated and delicious vegetarian food can be. A book that inspires and is beautiful to look through, but also helpful for anyone who wants healthier eating habits. A book that captures the voice and soul of this blog and also explains the thoughts behind our cooking philosophy. We wanted the book to be so perfect that, for a while, it felt like nothing was good enough.

When we sent the finished manuscript and photos to our publisher we were happy that we had been able to deliver on time, but also dead scared. Is this really good enough?

So when the printouts landed in our mailbox we climbed up in our loft bed (better than the living room sofa) with tea and sesame bars, and read everything through from the first chapter to the last. As we sat there, turning the pages, reading the recipes, making small notes and text edits, we didn’t see those small imperfections anymore. We saw the book that we had just made. And we actually liked it! There are some great recipes in there. Some very personal texts. And beautiful photos.

We can’t hardly wait to show it to you.

The release date is still far ahead, sometime around mid April. As soon as we have more info about it we definitely will let you know.

We mentioned above that we have been snacking on these sesame bars while proofreading. They are very uncomplicated, tasty and surprisingly nutritious for being a sweet snack. Apart from sesame seeds they are also filled with various super berries, honey and walnuts.

Sesame Super Bars
Makes around 18 

1 1/2 cup (360 ml / 150 g) walnuts
1 cup (240 ml / 145 g) sesame seeds (we used half unhulled and half hulled)
1/3 cup (80 ml / 40 g) goji berries
1/2 cup (120 ml / 70 g) dried super berries (such as aronia, inca, mullberries or unsweetened cranberries)
4 tbsp honey or maple syrup
3 tbsp coconut oil
1/2 cup (120 ml / 55 g) shredded unsweetened coconut
1 tsp salt

Lightly toast the walnuts in a large saucepan on low heat for a few minutes. Transfer them to a food processor and blitz into a coarse flour. Add the sesame seeds to the sauce pan, make sure the heat is low as the sesame seeds are very heat sensitive – you want to lightly toast them without burning. Meanwhile, add all the berries to the food processor. Pulse for at least a minute, then pour everything into the sauce pan. Add honey, coconut oil, shredded coconut and salt and stir around until everything is combined, sticky and warm.
Cover a 8×10-inch (20×25 cm) baking dish with parchment paper and pour the sesame mixture into it. Flatten it out with your fingers and the backside of a spoon (dip it in water to prevent the sesame seeds from sticking to it). Put in the fridge for at least an hour, then cut them up and wrap in sandwich paper.


  • Leah
    These look absolutely amazing, and i would love to give them a try. My partner has a nut allergy, and i am always stuck as to what to replace them with in recipes? Any recommendations?
  • So I finially want to give this recipe a try! It just sounds too good! One question, do I have to keep the bars in the fridge or can they be stored at room temperature as well?
  • reim
    i made these today and my partner and i love them! also, they remind us of a local candy here in sudan called "halawa moolid", which is made for a religious holiday every year. anyway, i used pecans, cranberries, and sultana raisins because that's what i had on hand, and it turned out great.
  • Lauren
    These look great! Can I substitute sunflower seeds for the walnuts? Thanks!
  • This is a very late comment, just to let you know your book is absolutely perfect, it's standing on our table all the time and I love go through the pages again and again. I've already made many of the recipes and they all came out perfect and delicious. Actually before I only looked at cookbooks to find inspiration, not really to make the recipes, but your recipes are just what I'm looking for!
  • Sandra
    Can´t wait to see your book! Loooooved your blog!!!
  • Jo
    Just made these bars and they are amazing! Are they ok to freeze?
  • Camille
    These are soooo good! i just made them with pumpkin seeds and hemp seeds in the mix, and they are absolutely delicious. What a great recipe, with room for so much creativity!
  • Bec Rowe
    Oh my goodness thank you! So delicious.
  • Sandeepa
    Many congratulations on the book! I have been recently introduced to your blog through the Alkaline sister's blog and I am absolutely in love with it. I am always on a hunt for good vegetarian recipes and your blog has some great recipes I must say. In regards to this particular recipe, I wanted to know if it will be good outside the refrigerator and for how long? Thanks for sharing these great recipes, some of them are already my family's favorite.
  • Anne
    Thanks for this great recipe. I've to up my fiber intake, so these bars look really helpful. I tried them this week and they turned out quite delicious. The berries I used were sour cherries, Inca berries, cranberries and red flame raisins to a total of 150 grams (being a little indulgent on this point doesn't harm the bars at all). I'll definitely make these bars again soon.
  • Georgina T
    I just made these and I nearly died. Trying to find new delicious 'bar' recipes as am training for the Paris Marathon. I made them with dried mulberries for that honey flavour and the coconut flavour with it all is divine. THANK YOU!
  • Mia
    I just tried to make these, and they are awesome! Such a good snack after a good workout:) I had a bit of a problem with the bars falling a part though - is it a good idea to press the mixture into the baking dish, and maybe let it sit in the fridge over night? Would be great to get them more portable next round...:) Oh, and I am, like many others, very much looking forward to welcoming your cookbook into my kitchen..:)
  • Wow! Your recipes sound amazing and your photographs are beautiful. I will be trying the pumpkin and coconut soup this week! Cheers, Iris
  • I know what you mean about the questions + doubt! I'm currently in the same boat but not quite as far along in the process. I am in love with that bird's eye shot and am curious what lens you used for it. Best of luck finishing things up. I can't wait to see the final book!
    • Hi Ashley, I have always used a Canon EOS 5D but have recently upgraded to their latest (and much more expensive) model 5D mark iii. Both of them are great. I use the 50 mm f1.4 lens or the 100 mm f2.8 macro lens. /David
  • I made these last night (using black sesame seeds, because that was what I had on hand) and they are marvelous! Just the right thing for a mid-afternoon pick-me-up with hot tea.
  • Michelle
    I wish you all the best with your new book! I can't wait to have it on my hands. I wish you all the best and thank you for sharing every single recipe!
  • I have been following your blog for a long time now (usually silently) but I have tried many of your recipes and both enjoyed and felt healthier for them. You are sharing a wonderful interest and talent online. I'm very much looking forward to buying your book as soon as it's available! Best of luck and have fun with the final stages of its preparation.
  • I don't only love the look of these sesame bars and the prospect of your cookbook coming out, but also really admire your honesty about the creating process. We all have our insecurities (especially when you're perfectionistic, totally recognize that) and those "is it ever good enough?-feelings", but I'm thrilled to know you're happy with the end result. I can't wait to see it myself!
  • Congratulations! I'm waiting for the book and so excited for eating these bars. Thanks for yummy recipe.

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