Seed Oil Free Cassava & Coconut Panko-Style Breadcrumbs
Crispy coatings and crunchy toppings are often where hidden industrial oils sneak into an otherwise clean meal, but this homemade breadcrumb alternative keeps things completely on your terms. Shredded coconut, cassava flour, tapioca starch, and a drizzle of melted coconut oil are all you need to build a golden, airy crumb with real texture and a subtly sweet, nutty flavor. The oven does the heavy lifting — a quick bake at 325°F toasts everything to a light, crisp finish that deepens as it cools on the pan. Optional garlic powder and dried oregano let you dial the flavor up or down depending on what you're coating or topping. These crumbs work beautifully anywhere you'd reach for panko: breaded proteins, baked casseroles, or a crunchy finish on roasted vegetables. Store them in an airtight container and you'll have a ready-to-go pantry staple that makes clean eating feel genuinely effortless.
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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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