Shellfish Free Cassava & Coconut Panko-Style Breadcrumbs
Crispy, golden, and completely plant-based, these cassava and coconut breadcrumbs are a brilliant swap for the classic panko you'd reach for when coating chicken, topping a bake, or adding crunch to a salad. The combination of shredded coconut, cassava flour, and tapioca starch creates a texture that's surprisingly light and airy ā not dense or gummy like some grain-free alternatives can be. A drizzle of melted coconut oil helps everything clump just enough so the crumbs toast evenly in the oven and develop that satisfying, shatteringly crisp bite. Optional garlic powder and dried oregano nudge the flavor in a savory direction, making these versatile enough to use across a wide range of dishes. Store-bought breadcrumbs are notorious for sneaking in unexpected additives, so making your own from scratch means you know exactly what's going in. Just keep a close eye on them in those final two minutes ā the coconut can go from golden to too-dark fast, but nail the timing and you'll have a jar of crumbs worth putting on everything.
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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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