High Fructose Corn Syrup Free Cassava & Coconut Panko-Style Breadcrumbs
Most store-bought breadcrumbs are loaded with additives and sweeteners you never asked for, making them a surprisingly sneaky source of high fructose corn syrup. This homemade version sidesteps all of that with just a handful of clean, whole-food ingredients ā unsweetened shredded coconut, cassava flour, tapioca starch, and a drizzle of coconut oil. The result is a golden, crispy crumb with a subtly nutty flavor that works beautifully as a coating, topping, or crust. A touch of garlic powder and dried oregano are optional but highly recommended if you want a little savory depth. The oven does most of the work in under ten minutes, and the crumbs continue to crisp up as they cool, so don't be tempted to overbake them. Keep a jar on hand and you'll find yourself reaching for it constantly ā on baked fish, roasted vegetables, pasta, or anything that needs a satisfying crunch without compromise.
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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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