SELLOU / SFOUF - Moroccan Energy Mix- How to Make the Best and Healthy Moroccan Energy Mix-

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while being more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a distinct taste.

Preheat the oven to 300 degrees Fahrenheit.

Spread 1 kilogram of all-purpose flour evenly on a baking sheet.

Bake the flour in the center rack of the oven for 60 to 90 minutes, stirring every 15 minutes until it reaches a deep golden brown color.

Remove the baking sheet from the oven and let the flour cool completely.

Sift the cooled flour over a large plate to ensure there are no lumps and set aside.

Cover 800 grams of whole almonds with hot water and let them set for 30 minutes.

Drain the almonds and peel them by squeezing with your fingers.

Place the blanched almonds in a single layer on a kitchen towel and let them dry for at least 2 hours.

Heat a large frying pan over medium heat with plenty of vegetable oil.

Once the oil is hot, gently transfer the blanched almonds into the pan and fry until they turn light brown, stirring to cook evenly.

Remove the fried almonds from the pan and place them over a strainer to remove excess oil, then onto a paper towel to stop cooking.

Reserve 2 cups of the fried almonds for decoration.

In a food processor, pulse half of the fried almonds until they turn into a creamy almond butter, then transfer to a bowl.

Pulse the remaining fried almonds until they reach a coarse texture and set aside.

Roast 500 grams of raw almonds in the oven at 350 degrees Fahrenheit for 20 to 25 minutes, stirring occasionally.

After roasting, let the almonds cool and then pulse them in a food processor until they form a creamy almond butter, transferring to a bowl when done.

In a large non-stick pan over medium-low heat, roast 1 kilogram of unhulled sesame seeds until they lose their raw taste, then let them cool.

Pulse 3 cups of the roasted sesame seeds in a food processor until they reach a coarse texture, then set aside.

Pulse the remaining sesame seeds until they form a creamy sesame butter, transferring to a bowl when done.

Roast 3/4 cup of anise seeds in a pan over medium heat until fragrant, then cool and grind to a powder.

Grind gum arabic with 1 tablespoon of sugar until fine.

Sift 1 cup of powdered sugar into a bowl, adjusting the amount to taste.

Melt 1 cup of unsalted butter in a saucepan over low heat, removing any foam and simmering until browned.

In a stand mixer or large bowl, combine the brown flour, powdered sugar, almond butters, sesame butter, and salt, mixing on low speed for 5 minutes.

Divide the mixture into three equal parts and knead each for 20 minutes, scraping down the edges as needed.

After kneading, add the powdered sugar, gum arabic, nutmeg, ground anise, ground fennel, ground cinnamon, brown butter, and honey, kneading for another 20 minutes.

Add the chopped roasted sesame seeds and chopped blanched fried almonds, mixing for 5 to 8 minutes.

Repeat the process with the remaining ingredients, combining them in a large bowl.

Serve the sellou either powdery on a plate or molded and decorated with blanched fried almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens