Hazelnut Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs are made on shared lines with tree nuts, making them a genuine concern for anyone avoiding hazelnuts. This homemade version sidesteps that entirely, built from shredded coconut, cassava flour, and tapioca starch — nothing more complicated than a bowl, a baking sheet, and about ten minutes in the oven. The result is a light, golden, genuinely crispy crumb with a subtle sweetness from the coconut that plays beautifully against savory coatings, casseroles, or baked proteins. A drizzle of melted coconut oil helps everything clump just enough to mimic that classic panko texture without any grain or gluten in sight. Optional garlic powder and dried oregano let you dial the flavor up or down depending on what you're making. They crisp further as they cool, so resist the urge to judge them straight out of the oven. Store them in an airtight container and you'll have a versatile, safe topping ready to go whenever you need it.
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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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