AIP Friendly Cassava & Coconut Panko-Style Breadcrumbs
Breadcrumbs are one of those pantry staples that quietly disappear from your cooking life when you're navigating grain-free, egg-free, and nightshade-free eating — and the store-bought alternatives rarely check every box. This homemade version uses shredded coconut, cassava flour, and tapioca starch to create a golden, crispy coating that genuinely delivers on texture. A drizzle of melted coconut oil helps everything clump and toast together in the oven, so you get that satisfying crunch without any of the usual off-limit ingredients. The whole batch comes together in under 15 minutes, and the low oven temperature keeps the coconut from scorching — just keep an eye on it in those last couple of minutes. Optional garlic powder and dried oregano let you season to taste depending on what you're coating or topping. Use them right away for maximum crispness, or stash them in an airtight container to have on hand all week. Makes enough for 6 servings, so it's easy to scale up when you're cooking for a crowd.
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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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