Nitrate & Nitrite Free Cassava & Coconut Panko-Style Breadcrumbs
Crunchy, golden, and surprisingly versatile, these homemade breadcrumbs bring serious texture to everything from baked chicken to roasted vegetables. Shredded coconut forms the base, giving each crumb a light, airy bite that toasts up beautifully in the oven ā far more interesting than anything you'd grab off a store shelf. Cassava flour and tapioca starch bind it all together, creating that classic panko-style crispness without any grain or gluten in sight. The optional garlic powder and dried oregano add a savory depth that makes these crumbs taste intentional, not like a workaround. For anyone navigating processed food additives, this recipe is a breath of fresh air ā every single ingredient is clean and straightforward, with no cured or preserved components to second-guess. The whole process takes just one bowl and a single baking sheet, and the crumbs keep well in an airtight container so you can have them ready to go whenever inspiration strikes.
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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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