Sellou, also known as Sfouf, is a nutrient-dense Moroccan energy snack traditionally prepared during Ramadan. It’s made from roasted nuts, seeds, spices, and sweetener, providing sustained energy and nourishment. This modern, healthy version skips refined flour, sugar, and vegetable oils, making it a wholesome alternative packed with healthy fats, fiber, and protein.
Why You’ll Love This Healthy Sellou Recipe
Gluten-Free & Grain-Free – No wheat or flour, just nourishing nuts and seeds
Sugar-Free – Naturally sweetened with raw honey (adjustable to taste)
Oil-Free – Uses natural oils from almonds and sesame
Easy & Quick – No baking required, just toasting and mixing!
Gluten-Free Sellou Ingredients
- 200g raw almonds (1 ⅓ cups) – toasted and blended into almond butter
- 100g sesame seeds (¾ cup) – lightly toasted and ground
- 1 tbsp ground anise (or ground fennel seeds) – or both!
- ½ tsp cinnamon – adds warmth and depth
- 40g raw honey (2 tbsp) – adjust to taste
How To Make Healthy Moroccan Sfouf
1. Toast the Almonds & Sesame Seeds
- Preheat the oven to 160°C (320°F).
- Spread 200g (1 ⅓ cups) almonds on a baking tray and toast for 15–20 minutes, stirring occasionally, until golden and fragrant.
- On a separate baking tray, spread 100g (¾ cup) sesame seeds and toast for 8–10 minutes, stirring halfway through, until golden and aromatic.
2. Make Almond Butter & Sesame Powder
- Once cooled, blend the toasted almonds in a food processor until smooth and creamy. This takes a few minutes, be patient!
- Grind the toasted sesame seeds into a fine powder.
3. Mix Everything Together
- In a bowl, combine almond butter, ground sesame, anise, fennel, and cinnamon.
- Add 40g (2 tbsp) raw honey (or adjust to taste) and mix well until everything comes together into a dough-like consistency.
4. Shape & Serve
- You can press the mixture into a dish and slice it into squares or simply eat it by the spoonful as a nutritious energy bite.
Traditional Serving Tip: Selou is typically served with mint tea during Ramadan for suhoor (pre-dawn meal) or iftar (breaking fast). It provides long-lasting energy, making it a favorite for fasting days.
Storage Tips
- Store in an airtight container at room temperature for up to 2 weeks.
- Refrigerate for a firmer texture or freeze for longer storage.
Healthy Moroccan Selou (Sfouf) – Gluten-Free, Sugar-Free & Nourishing
Sellou is a popular Moroccan recipe served during the holy month of Ramadan. This is a slightly modified version of the original recipe.
If you want to make a larger quantity, multiply the quantity by 2 or 3.
Ingredients
- 200 g raw almonds 1 ⅓ cups
- 100 g sesame seeds ¾ cup
- 1 tbsp ground anise + 1 tbsp ground fennel seeds optional – use one or both for a warm, aromatic flavor
- ½ tsp cinnamon
- 40 g raw honey 2 tbsp – adjust to taste
Instructions
Toast the Almonds & Sesame Seeds
-
Preheat the oven to 160°C (320°F).
-
Spread 200g (1 ⅓ cups) almonds on a baking tray and toast for 15–20 minutes, stirring occasionally, until golden and fragrant.
-
On a separate baking tray, spread 100g (¾ cup) sesame seeds and toast for 8–10 minutes, stirring halfway through, until golden and aromatic.
Make Almond Butter & Sesame Powder
-
Once cooled, blend the toasted almonds in a food processor until smooth and creamy. This takes a few minutes, be patient!
-
Grind the toasted sesame seeds into a fine powder.
Mix Everything Together
-
In a bowl, combine almond butter, ground sesame, anise, fennel, and cinnamon.
-
Add 40g (2 tbsp) raw honey (or adjust to taste) and mix well until everything comes together into a dough-like consistency.
Shape & Serve
-
You can press the mixture into a dish and slice it into squares or simply eat it by the spoonful as a nutritious energy bite.
Recipe Notes
Traditional Serving Tip: Selou is typically served with mint tea during Ramadan for suhoor (pre-dawn meal) or iftar (breaking fast). It provides long-lasting energy, making it a favorite for fasting days.
Storage Tips
- Store in an airtight container at room temperature for up to 2 weeks.
- Refrigerate for a firmer texture or freeze for longer storage.