Ginger Free Cassava & Coconut Panko-Style Breadcrumbs
Crunchy, golden, and completely free of the spice that sneaks into so many store-bought coatings and seasoning blends, these breadcrumbs are a brilliant pantry staple for anyone navigating a ginger-free kitchen. Shredded coconut forms the base, giving each crumb a light, airy texture that toasts up beautifully in the oven — think panko vibes, but with a subtle tropical warmth from the coconut oil. Cassava flour and tapioca starch bind everything together and keep the mixture grain-free, so this works across a surprisingly wide range of dietary needs all at once. A pinch of sea salt and optional garlic powder and dried oregano round out the flavor without any hidden spice blends to second-guess. The whole process comes together in one bowl and one baking sheet, and the hardest part is just keeping an eye on the oven in those last couple of minutes so the coconut doesn't over-brown. Once cooled, they crisp up even further and store beautifully in an airtight container, ready to coat chicken, top a casserole, or add crunch to roasted vegetables whenever you need them.
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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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