Get your mini mixer, food processor, Thermomix or even blender if it's a powerful one.
Preheat oven to non fan forced 180C (165C for fan forced) or 350F
Place peeled garlic cloves, fennel seeds in and pulse until well chopped.
Place seeds in and do the same. You don't want big chunky bits of seeds. Slightly grainier than a 'meal' consistency is perfect.
Place your coconut oil and egg / chia mix in.
Combine well, scraping down the side of the bowl after a couple of seconds.
Your cracker dough is done.
Place it in a heap on a parchment sheet that has had olive oil rubbed on it and cover with another parchment sheet rubbed with olive oil - this will stop the dough sticking to either as you roll it out.
Roll it out to a thin, cracker thickness.
Remove the top layer of parchment.
Place on the parchment on a baking tray and mark out with a knife over the wet dough, the squares you want to make – you could do cookie cutter shapes if you wanted to also!
Bake for around 20 minutes. If you have an annoying oven like my little old gas oven, I like to take out after 20 minutes, remove all the outside bordering crackers, and pop back in for a couple more minutes to ensure the middle ones get well done.
THERMOMIX NOTE: You can ‘peel’ your garlic cloves on reverse, speed 4, 2 seconds. Open lid and lift the skins out. For the rest, Speed 6, 15 seconds, with a scrape down at half time is perfect for this recipe.
Coconut oil – doesn’t matter if it’s solid or liquid for mixing. Either will work.