Eggless Cassava & Coconut Panko-Style Breadcrumbs
Crispy, golden, and completely plant-based, these cassava and coconut breadcrumbs are a pantry-friendly alternative to the classic panko you'd grab off a grocery store shelf. Shredded coconut forms the base, lending a light, airy texture that toasts up beautifully in the oven, while cassava flour and tapioca starch bind everything together without a single egg in sight. A drizzle of melted coconut oil helps the mixture clump and crisp into those satisfying, irregular crumbs that cling to whatever you're coating. The optional garlic powder and dried oregano add a savory depth that makes these feel like a real seasoned breadcrumb rather than a workaround. The key is watching the oven closely in those final minutes — coconut goes from golden to overdone fast, but nail the timing and you'll pull out a tray of perfectly toasted crumbs. Once cooled, they firm up even more, so don't be tempted to judge them straight from the oven. Use them right away or stash them in an airtight container for whenever the craving for a crunchy crust strikes.
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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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