Caffeine Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs are a surprisingly sneaky source of hidden additives, but this homemade version keeps things refreshingly clean. Shredded coconut and cassava flour come together with a little tapioca starch and melted coconut oil to create a light, crispy coating that toasts up beautifully in the oven. The result is golden, airy crumbs with a subtle nuttiness from the coconut and a savory edge from the sea salt — plus optional garlic powder and dried oregano if you want a little more depth. The whole process is straightforward: mix, spread, bake for under ten minutes, and let them crisp as they cool. They work brilliantly as a coating for proteins, a crunchy topping for baked dishes, or anywhere you'd reach for traditional panko. Since every ingredient here is naturally free of stimulants, you can use these crumbs freely without a second thought about what's lurking in the mix.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!