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
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