Buckwheat & Seed Lavosh with Baked Brie Recipe


Buckwheat & Seed Lavosh with Baked Brie Recipe
These crunchy seed crackers are packed with flavour and pair perfectly with the deliciously-sweet baked brie. 

Makes 40 pieces


1 cup buckwheat flour
2 tbsp black sesame seeds 2 tbsp white sesame seeds 2 tbsp linseeds
3 tbsp pumpkin seeds
1 tsp finely chopped fresh rosemary
1⁄4 cup extra virgin olive oil 1 tsp sesame oil
1 tsp honey
Green olives, to serve


1 x 125g brie
1⁄4 cup chopped walnuts, toasted 1⁄4 cup pomegranate seeds
1 tbsp runny honey
Thyme sprigs


Preheat oven to 160 ̊C (140 ̊C fan forced). Place the buckwheat flour into a medium bowl. Stir in the four different seeds, rosemary and 1 tsp salt. Make a well in the centre.

Mix olive oil, sesame oil, honey and 1/2 cup of warm water together; pour into the well of dry ingredients. Mix well then leave to rest for 20-30 minutes.

Line 2 baking trays with baking paper. Divide dough in half and place onto baking paper. Cover each with another sheet of baking paper. Roll as thinly as possible to form rough rectangles.

Remove top layers of baking paper. Use a sharp knife to cut each rectangle into 20 small triangles or rectangles. Sprinkle with sea salt. Place on prepared baking trays and bake until pale golden and crisp – about 12-15 minutes, swapping trays halfway through cooking to ensure lavosh cook evenly. Cool on a rack, then separate lavosh and store in an airtight container.

Increase oven to 180 ̊C (160 ̊C fan forced). Remove brie from packaging and place into an ovenproof dish or onto a baking tray lined with baking paper.

Bake for 12-14 minutes until the brie is soft to touch. Remove from the oven and top with walnuts, pomegranate and honey. Garnish with thyme sprigs. Serve immediately with the lavosh


Print Recipe

You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login