Cinnamon Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs are a minefield for anyone avoiding warm spices, since blends and seasoned varieties almost always sneak in cinnamon or mixed spice without much fanfare. This homemade version sidesteps all of that by building its flavor from scratch with ingredients you can see and control. Shredded coconut and cassava flour come together with a drizzle of melted coconut oil to create a golden, crispy coating that toasts up beautifully in the oven ā light, airy, and genuinely satisfying in a way that rivals the real thing. The tapioca starch helps bind everything just enough to get those signature panko-style clumps that shatter when you bite through them. Optional garlic powder and dried oregano add a savory backbone without any hidden spice blends, so you know exactly what you're getting. A single baking sheet and about ten minutes of oven time is all it takes, and the crumbs crisp up even more as they cool. Use them to coat chicken, top a casserole, or add crunch to roasted vegetables ā anywhere you'd normally reach for a store-bought box.
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Learn more āIngredients
6 servings
- 1 cup unsweetened shredded coconut
- Ā¼ cup cassava flour
- 1 tbsp tapioca starch
- Ā½ tsp fine sea salt
- Ā½ tsp garlic powder (optional)
- Ā½ tsp dried oregano (optional)
- 1 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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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