Chicken Free Cassava & Coconut Panko-Style Breadcrumbs
Crispy, golden, and completely plant-based, these breadcrumbs deliver that satisfying panko-style crunch without a single animal product in sight. Shredded coconut forms the backbone of the texture, while cassava flour and tapioca starch bind everything together into light, airy clusters that toast up beautifully in the oven. A drizzle of melted coconut oil helps the mixture clump just enough to mimic that classic coarse breadcrumb feel — the kind that shatters when you bite into it. Optional garlic powder and dried oregano give you a savory, herby version that works brilliantly as a coating or topping, but the base recipe is endlessly adaptable. The key is watching the oven closely in those final minutes, because the coconut goes from perfectly golden to overdone fast. Once cooled, the crumbs crisp up even further, making them ideal for storing and pulling out whenever you need a crunchy finish on casseroles, baked vegetables, or pasta dishes.
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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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