Low Sugar Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs sneak in added sugar through enriched flour blends, coatings, or flavor enhancers — so making your own is genuinely the smarter move. This version leans on unsweetened shredded coconut, cassava flour, and tapioca starch to build a light, crispy crumb with zero sweeteners in sight. The melted coconut oil binds everything together just enough to create those satisfying little clusters that toast up beautifully in the oven. A touch of garlic powder and dried oregano give it a savory backbone that works across everything from baked chicken to roasted vegetables. The whole process happens at a low 325°F, which keeps the coconut from burning while still drawing out that golden, nutty crunch — just keep an eye on it in those last couple of minutes. Once cooled, the crumbs crisp up even further, so what comes off the pan is genuinely pantry-worthy. Store them in an airtight container and you've got a clean, versatile coating ready to go whenever you need it.
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Learn more →Ingredients
6 servings
- 1 cup unsweetened shredded coconut
- ¼ cup cassava flour
- 1 tbsp tapioca starch
- ½ tsp fine sea salt
- ½ tsp garlic powder (optional)
- ½ tsp dried oregano (optional)
- 1 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- 2
In a mixing bowl, combine the shredded coconut, cassava flour, tapioca starch, salt, and garlic powder and dried oregano, if using. Drizzle in the melted coconut oil and toss until the mixture is evenly coated and slightly clumped.
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