Step 2Optionally (recommended), freeze the brie wheel for about an hour before wrapping the dough around it. This will keep it solid for longer and prevent any unwanted leakage.
Step 3Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the shredded mozzarella in another bowl and microwave for 50-70 seconds, checking once or twice, or melt on the stove over a low heat. Mix in the almond flour.
Step 4Using a fork, combine well until you create dough.
Step 5Roll the dough out between 2 sheets of parchment paper until large enough to wrap around the brie (I used a silicon mat and silicon rolling pin). Place the brie in the centre of the dough and top with the chia jam. Optionally, add crumbled walnuts.
Step 6Wrap the dough around the cheese to create a parcel and pinch with your fingers to close.
Step 7Place in the oven and bake for 15-18 minutes, or until golden brown on top.
Step 8Remove from the oven and let it cool down for 5 minutes before cutting. Eat immediately while still warm.