Revisited Moroccan Sellou (no butter, no flour) in Thermomix

Ingredients

• 200 g Roasted shelled almonds (Roasted in the oven, let cool)
• 100 g Roasted sesame seeds (Roasted in the oven or dry)
• 250 g Oat flakes (Preferably whole grain oat flakes)
• 150 g Brown sugar (cassonade) (Can be replaced with white sugar or honey)
• 100 g Imara sugar (or white sugar) (Unrefined cane sugar, optional)
• 5 g Arabic gum (mastic gum) (In small amount, helps preserve the sellou)
• 1 Cinnamon stick (Can be replaced with 1 tsp ground cinnamon)
• 10 g Fennel seeds (Whole, will be ground into powder)
• 2 c. à soupe Honey (optional, to replace brown sugar) (Used only if you don't want brown sugar)

Instructions

1. Preheat the oven

   Preheat the oven to 180°C. Meanwhile, prepare the oat and brown sugar mixture on a baking sheet lined with parchment paper.

   Time: PT5M

   Temperature: 180°C

2. Caramelize the oat flakes

   Spread the oat flakes (250 g) and brown sugar (150 g) on the sheet. Bake for 15 minutes, stirring halfway through to achieve a golden color and slightly crunchy texture.

   Time: PT15M

   Temperature: 180°C

3. Grind the spices and Imara sugar

   Place the fennel seeds (10 g), Imara sugar (100 g), Arabic gum (5 g) and cinnamon stick in the Thermomix bowl. Blend for 20 seconds at speed 10 until a very fine powder is obtained.

   Time: PT30S

4. Coarsely crush almonds and sesame

   Add the roasted almonds (200 g) and roasted sesame seeds (100 g) to the bowl. Blend for 5 seconds at speed 7 to obtain a coarsely crushed mixture. Reserve about three ladles of this mixture for the final crunch.

   Time: PT30S

5. Obtain a smooth paste

   Return the bowl to the Thermomix and blend at speed 10 in 20‑second intervals, scraping the sides between each interval, until the mixture becomes a fluid, slightly oily paste (about 2 minutes). If the motor heats up, let rest for 30 seconds before continuing.

   Time: PT2M

6. Incorporate the caramelized flakes

   Add the cooled caramelized oat mixture to the bowl. Blend for 30 seconds at speed 10, scraping the sides, until everything is well incorporated.

   Time: PT30S

7. Mix in the crunch

   Add the reserved portion of the crushed mixture (crunch). Blend at speed 3, reverse direction, for 10 seconds to distribute the crunch without turning it into powder.

   Time: PT10S

8. Package and let cool

   Transfer the sellou to an airtight container. Let cool completely before sealing the lid.

   Time: PT5M

Nutrition Facts

Calories

459

Protein

10.5 g

Carbohydrates

50 g

Fat

20 g

Fiber

5.3 g