Snack · 45 min · moroccan

Sellou (Nut & Seed Energy Balls)

A Moroccan snack built around flour and almonds — on the table in 45 minutes. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Flour
• 1.5 cups Almonds
• 1 cup Sesame seeds
• 1 cup Powdered sugar
• 0.5 cup Butter
• 2 tsp Cinnamon
• 1 tsp Aniseed

Steps

1. Toast the flour in a dry heavy pan, stirring constantly, until it turns golden and smells nutty — about 15 minutes. This toasting is the flavor foundation; pale flour makes bland sellou.
2. Toast the almonds and sesame seeds separately until golden, then grind the almonds coarsely and the sesame to a fine meal.
3. Melt the butter and stir everything together with the powdered sugar, cinnamon, and aniseed while warm. The mixture should clump when squeezed.
4. Taste and adjust: sellou should be nutty, warmly spiced, and sweet enough to feel like a treat while eating like fuel.
5. Press firmly into a pan and cut into diamonds, or roll into balls. Compression is what holds it together — pack it like you mean it.
6. Keep airtight for weeks. Sellou is celebration food, new-mother food, and traveler’s food: energy that happens to taste like dessert.

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