Sellou (Sfouf) Without Flour or Added Fat

French

Sellou or sfouf is a toasty Moroccan energy treat made from oats, almonds and sesame.

This flour-free, no-butter version relies on natural nut oils for a rich, spoonable paste, perfect for Ramadan snacks or tea time today.

Flourless, No-Added-Fat Sellou (Sfouf): A Nourishing Moroccan Classic

Sellou, also known as sfouf or slilou, is one of Morocco’s most cherished traditional treats.

Deeply rooted in family customs, it’s made from carefully toasted grains and seeds, generous nuts, and fragrant spices, all finely ground into a rich, aromatic mixture.

Often served with mint tea, it holds a special place during Ramadan and at major family celebrations such as weddings and births.

Beyond its festive role, sellou is valued for its energy-dense, satisfying nature, just a small spoonful goes a long way.

What makes sellou especially intriguing is that there isn’t one definitive recipe. Every household has its own proportions, spice balance, and preferred texture.

Some versions are smoother and compact; others retain a slight crunch for contrast.

In this variation, the texture forms naturally, much like praline or nut butter. The almonds and sesame seeds are blended until they release their own oils, creating a cohesive, spoonable paste without the need for added butter or oil.

A powerful machine like the Thermomix speeds up the process and ensures a smoother finish, but a standard food processor can achieve similar results with patience and short blending intervals to prevent overheating.

The first time I tasted sellou, I was reminded of bsissa from eastern Algeria. That initial confusion led me to explore the differences more closely.

Over time, I realized that although both preparations share toasted grains and nuts, each reflects distinct culinary traditions.

Sellou, with its layered aromas and naturally rich texture, holds a unique and respected place in Maghrebi cuisine, both comforting and celebratory at once.

Sellou Ingredient List for Authentic Flavor and Perfect Texture

• 250 g rolled oats: the cereal base; lightly toasted it gives depth and warmth without heaviness.
• 250 g toasted almonds: richness + the key source of natural oils that help the mixture bind.
• 250 g toasted sesame seeds: the signature nutty aroma and more natural oil for a cohesive paste.
• A small amount of gum arabic (meska): optional; helps the mixture hold together and keeps texture stable over time.
• 1 tbsp cinnamon stick pieces: softer, fresher aroma than pre-ground cinnamon once blended.
• 1½ tbsp fennel seeds: a gentle anise note that gives sellou its characteristic perfume.
• 30 g demerara sugar: caramel notes and a slight texture, depending on how finely you blend.
• 130 g soft brown sugar: sweetness plus a rounder, deeper flavour.

Recipe instructions in the Thermomix

1. hand Mix the rolled oats with the soft brown sugar, spread on a tray, and toast in the oven. Watch closely, it can burn quickly.
2. Add gum arabic, demerara sugar, and fennel seeds to the Thermomix bowl, then blend 20 sec / speed 10.
3. Add the almonds and sesame seeds, then blend 5 sec / speed 7 to get a coarse crumble.
4. Scoop out 3-4 ladles of this coarse mix and set aside.
5. Blend what remains several times at speed 10, scraping down the bowl each time, until it starts to look like a nut-praline paste.
6. Add the toasted oats (fully cooled).
7. Blend again at speed 10 in short bursts, scraping between bursts, until the mixture releases oil and starts to bind nicely.
8. Add back the reserved coarse almond–sesame mix.
9. Mix speed 3 / reverse to combine without over-grinding.
10. Store in an airtight container in a cupboard for 2 months or more.

Without a Thermomix (food processor/chopper): same method, with anti-overheat pauses

• Toast the oats + soft brown sugar in the oven. Cool completely before blending.
• Grind gum arabic + demerara + fennel + cinnamon to a fine powder.
• Add almonds + sesame, then pulse to a coarse crumble. Reserve 3-4 generous tablespoons.
• Blend the remaining mix in cycles, scraping often: 20-30 sec blending + 2-5 min rest, repeating until it turns paste-like.
• Add the cooled toasted oats and continue blending in the same short cycles until the mixture binds.
• Stir in the reserved coarse mix with a few quick pulses only.
• Store airtight, cupboard, 2 months+.

Time guide (no Thermomix):

• Strong processor: 20-30 min active blending (with pauses)
• Small chopper: 35-50 min (with more pauses)

Troubleshooting: avoid the common failures

• Too dry: keep blending in bursts and scrape often, binding happens when natural oils are properly released.
• Won’t “come together”: make sure the toasted oats are fully cooled, and that nuts/seeds are properly toasted for flavour and better oil release.
• Machine overheating: use cycles (20-30 sec on + 2-5 min off), lid open during rests, and never force a long continuous blend.

Storage: container, temperature, freezing

• Container: airtight, clean, fully dry; press the surface down lightly.
• Where: cool cupboard, away from heat, sunlight, and humidity.
• How long: typically 2 months or more if stored well.
• Freezing: freeze in small portions; thaw in the fridge, then bring to room temp before serving.

Variations: sugar, dates, honey, spices

• Less sweet: reduce brown sugar slightly and add a touch more toasted oats to keep balance.
• With dates: blend in dry dates (finely chopped) for natural sweetness and a softer mouthfeel.
• With honey: add a small amount at the end and mix gently (too much can make it heavy).
• Spice tweaks: adjust fennel/cinnamon, or add a pinch of ginger or anise for a different profile.

FAQ

– Should sellou be ultra-smooth or slightly grainy? Both work: smooth for cohesion, plus a small coarse portion for character.

– Why does mine taste bitter? Usually over-toasted oats or sesame. Aim for golden and fragrant, not dark.

– Can I change the almond-to-sesame ratio? Yes, but keep plenty of oil-rich ingredients so it still binds well.

– Does sellou firm up over time? It can settle. Stir it through with a spoon to loosen the texture.

– How else can I serve it? Shape into small balls, pack into small jars, or spoon into a glass for tea-time.

Other Nourishing recipes to try

• How to Make Date Energy Balls
• peanut butter banana smoothie
• No-Bake Almond Lime Energy Balls