Yesterday, I had one of my closest friends at home for tea. These days, she is complaining about being pressured by workload and having low energy. I was wondering which pastry could please her (and why not make her feel better also). Therefore, I thought of Sellou, a cake we prepare only for special occasions, and which is used as a fortifier during Ramadan (when people have it early in the morning, just before the sun rises and the feast starts). Why not taking advantage of its nutritional value at other times of the year?
After all, it is not only during Ramadan that we need to get a lift! So I dared to take Sellou out of its context (rather familial and religious) to make it an everyday cake, in the form of small domes to share with friends.
Traditionally, Sellou is done with wheat flour, honey and sometimes a lot of oil and butter… In my family however, it was already prepared in a diet-conscious manner – almonds are roasted instead of being fried (which is, by the way, so much better!). I wanted to go further and see if the recipe could be done without flour. I therefore tried to use flax seeds instead – which is healthier – and the result is astonishing. Even better than the original recipe. Good news for people sensitive to gluten!
Sablé Domes of Sellou (gluten-free)For 6 domes
4,5 oz / 120 g sesame seeds
3 oz / 80 g flax seeds
4,5 oz /120 g almonds
3 oz / 80 g brown sugar
1 tbsp cinnamon powder
1 tbsp fennel powder
4 tbsp / 60 ml virgin colza oil (or another virgin oil like sesame)
3 tbsp honey
Preheat the oven, 200°C/400°F. Blanch the almonds in hot water, then peel them. Pour in a slightly oiled oven dish and roast for 15 minutes, 180°C/350°F. Stir from time to time and remove when you obtain a beautiful golden color. When a little colder, grind the almonds in a spice or coffee grinder. Set aside.
As for the almonds, roast the sesame seeds in the oven for 15 minutes, 180°C/350°F. Then grind the seeds. Set aside.According to your preference, you can roast flax seeds before grinding. I prefer just grinding them.
Place the three powders (sesame, flax, almonds) in a big platter. Add sugar, fennel powder and cinnamon. Mix all together manually. Add the oil and knead the mixture. The result should be between dough and flour. Put aside in the fridge for 1 hour. After removing the paste from the fridge, use a half sphere bold. Pour the preparation into it and press down. Then put the domes on individual flat plates. Keep in the fridge, but serve at room temperature.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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