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

Ingredient Substitutions

• Instead of Roasted shelled almonds: Roasted cashews, Pistachios
• Instead of Roasted sesame seeds: Sunflower seeds
• Instead of Oat flakes: Quinoa flakes, Buckwheat flakes
• Instead of Brown sugar (cassonade): White sugar, Honey
• Instead of Imara sugar (or white sugar): White sugar
• Instead of Arabic gum (mastic gum): Guar gum (in small dose)
• Instead of Cinnamon stick: Ground cinnamon
• Instead of Fennel seeds: Star anise
• Instead of Honey (optional, to replace brown sugar): Maple syrup

Equipment Needed

• Thermomix (or powerful food processor)
• Oven
• Baking sheet with parchment paper
• Silicone spatula
• Kitchen scale
• Airtight container (glass or plastic jar)
• Measuring spoon
• Parchment paper (optional)

Critical Steps — Do Not Skip

• Properly caramelize the oat flakes to avoid bitterness.
• Do not overheat the Thermomix; let the machine rest if the motor becomes hot.
• Reserve a portion of the crushed mixture before fully blending to retain the crunch.

Chef Tips from the Video

• Toast the almonds and sesame slightly longer than usual to intensify the flavor.
• Use large oat flakes for more texture after caramelization.
• If you don't have Arabic gum, a small teaspoon of agave syrup can help bind the mixture.

Troubleshooting

Storage

Refrigerator: Not necessary, but possible for storage longer than 2 months.

Freezer: Can be frozen for 3 months in an airtight bag.

Room temperature: Store in an airtight jar away from moisture, up to 2 months.

Make-Ahead Tips

• Prepare the caramelized oat flakes the day before and store them in an airtight jar.
• The dry mix (fennel, sugar, gum, cinnamon) can be pre‑measured and stored in a small bag.
• Sellou stores very well; simply take it out of the jar and let it come to room temperature before serving.