AIP, Vegan, Vegetarian, Gluten Free, Dairy Free, No Egg, No Nuts, No Processed Sugar
This is a great recipe if you have allergies and need to make stuffing or crumbs for another recipe like crumbed chicken or stuffing in a whole chicken. For vegans you can crumb egg plant and make stuffed mushrooms. It opens up a whole range of recipes that people with allergies usually can’t eat.
I created this recipe because I can’t have store bought breadcrumbs or stuffing as they have gluten, sugar, and other spices not allowed for people following AIP. This recipe compliments other recipes like the Sausage Stuffing Ball and can be used for crumbed chicken.
Stuffing
To complete the stuffing mixture you only need to add 3 more ingredients tapioca cheese, unscented coconut oil and sage. Fresh sage from the garden works the best because it gives it a nice flavour but if you don’t have fresh sage then you can use dried sage.
Breadcrumbs
To complete the breadcrumbs place the crumbs on a baking tray and cook in the oven at 150℃/302℉ for 30 minutes. Then turn off the oven and leave the door open allowing the breadcrumbs to cool down and they should be crunchy and perfect for crumbed chicken.
Substitutions:
Cassava can be swapped for rice flour or a normal plain flour, we are trying to get a light bread that is crumbly and easy to break apart.
How to store the AIP Breadcrumbs/Stuffing ?
It is best to store them in the fridge as they will last longer. Once they have been cooked as breadcrumbs they can be kept in an airtight container. The stuffing should be kept in the fridge.
How long will they last?
They should last 3-4 days if kept in the fridge in an air tight container. Once you covert to breadcrumbs they should keep for a few weeks. The stuffing should last a few weeks in the fridge.
Can I freeze them?
You can freeze them in a container or freezer bag and they should last 3-6 months. Defrost in the microwave and then keep them in the fridge and use in your recipe.
Instructions:
Place all ingredients into a bowl and combine
This is what the mixture looks like when its combined.
Roll into a ball and place in aluminium foil and wrap up the ball
Cook in the oven for 30 minutes at 150℃/302℉.
When its cooked it will all be crumbly which is perfect for bread crumbs. Now you can decide if you want to make stuffing or breadcrumbs.
The picture below is of the breadcrumbs after they have been toasted in the oven.
Below is a picture of the cooked breadcrumbs that are ready to be used in a recipe.
Stuffing
For the stuffing in the bowl below, I increased the breadcrumb mixture by twofold since I required a substantial amount of stuffing for my beef olive recipe. However, if you don’t require a large quantity of stuffing, simply prepare a single batch. Next, I incorporated ¾ cup of my tapioca cheese recipe, 3 tbsp of coconut oil, and finely chopped sage and rosemary. If you’re making a single batch, halve the ingredient measurements.
If the stuffing is still sticky then just add 1tbsp of arrowroot flour until it comes together. See the picture below. Be careful not to add too much flour because it will taste floury, only add enough to bring the mixture together even if it is still a little sticky.
If you love this recipe you will enjoy some of my other recipes.
If you try this recipe let me know in the comments below the post.
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Equipment
Ingredients
- 1 cups Cassava flour
- ½ cups Water
- ¼ cup Coconut flour
- ¼ cup Tapioca flour
- ¼ cup Olive oil
- ½ tsp Salt
- 1 tbsp Mixed herbs fresh herbs- rosemary, thyme, oregano, parsley finely chopped
- 1 Garlic cloves optional
- ½ tsp Garlic powder
- ½ tsp Onion powder
Instructions
- Place all ingredients into a bowl and combine
- Roll into a ball and place in aluminium foil and wrap up the ball
- Cook in the oven for 30 minutes at 150℃/302℉
- When its cooked it will all be crumbly which is perfect for bread crumbs
- To make stuffing add 2 tbsp of Tapioca Cheese Recipe and 1 tbsp of unscented coconut oil to bind it all together.
- If you want want to use for crumbs then you will need to toast them in the oven for 10 minutes at 150℃/302℉ and then break
- This recipe will make enough by its self for bread crumbs but you will need to double the ingredients to make more stuffing
Smokey Chicken Thighs (AIP,Paleo,GF,DF)
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