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–+ 6 people

AIP Breadcrumbs/Stuffing (AIP,Paleo,Vegan,GF,DF)

This recipe is the base to make an amazing sage stuffing and herb breadcrumbs that are both allergy friendly and delicious.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Italian
Keyword: AIP, Dairy Free, Egg free, Gluten Free, nightshade free, nut free, Vegan
Servings: 6 6 people
Calories: 166.7183kcal
Author: Kara Northwood
Cost: $10

Equipment

  • 1 Stainless Steel Mixing Bowl
  • 1 Wooden Spoon
  • 1 Stainless Steel Measuring Cups
  • 1 Stainless Steel Magnetic Measuring Spoon Set Dual Sided

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

Nutrition

Calories: 166.7183kcal | Carbohydrates: 19.5783g | Protein: 0.9017g | Fat: 9.585g | Saturated Fat: 1.4933g | Polyunsaturated Fat: 1.0017g | Monounsaturated Fat: 6.945g | Sodium: 200.625mg | Potassium: 16.0517mg | Fiber: 0.5117g | Sugar: 0.9017g | Vitamin A: 76.005IU | Vitamin C: 2.4567mg | Calcium: 35.5417mg | Iron: 1.3033mg
Tried this recipe?Let us know how it was!