The Thermomix version

1. Mix the rolled oats with the soft brown sugar, spread on a baking tray, then toast in the oven. Watch closely: it caramelises and burns quickly.
2. Place the gum arabic (meska), demerara sugar and fennel seeds in the Thermomix bowl, then blend for 20 seconds / speed 10.
3. Add the almonds and sesame seeds, then blend for 5 seconds / speed 7 to get a well-crushed mixture.
4. Scoop out 3 to 4 ladles of this crushed mixture and set aside.
5. Blend the remaining mixture several times at speed 10, scraping down the sides each time, until you get a texture like almond paste/praline.
6. Add the toasted rolled oats, fully cooled.
7. Blend again at speed 10 in short bursts until the mixture releases its oil and starts to hold together well.
8. Add the reserved crushed mixture (almonds + sesame) to keep a little texture.
9. Mix on speed 3 / reverse to combine without over-grinding.
10. Your sellou is ready: store it in an airtight container in a cupboard for 2 months or more.

The no-Thermomix version

1. Mix the rolled oats with the soft brown sugar, spread on a baking tray, then toast in the oven. Watch closely: it caramelises and burns quickly.
2. Let the rolled oats cool completely before blending (otherwise the processor overheats too quickly).
3. Place the gum arabic (meska), demerara sugar, fennel seeds and cinnamon in your food processor/chopper bowl, then blend until you get a fine powder.
4. Add the almonds and sesame seeds, then pulse to get a well-crushed mixture (not a powder).
5. Scoop out 3 to 4 large spoonfuls of this crushed mixture and set aside.
6. Blend the rest in cycles, scraping down the sides each time, until you get a texture like almond paste/praline: blend for 20–30 seconds, then pause for 2–5 minutes to avoid overheating, and repeat.
7. Add the toasted, cooled rolled oats, then blend again in short bursts, scraping down, until the mixture holds together and starts to become softer.
8. Add the reserved crushed mixture (almonds + sesame), then mix very briefly (a few pulses) to keep a little texture.
9. Your sellou is ready: store it in an airtight container in a cupboard for 2 months or more.