Coming from an Italian family, two foods I grew up on were my mom’s fried chicken cutlets and our traditional Sunday sauce and meatballs. These foods along with baked eggs, stuffed bell peppers, and stuffed mushrooms (some of my favorite meals today) typically have one common unfortunate ingredient derived from grains––breadcrumbs, which is off-limits in the Paleo world. I’ve tried substituting almond flour and coconut flour alone to bring the texture of breadcrumbs into some recipes, but the taste just isn’t there. With this blend of Italian spices, you’ll have a breadcrumb-like mixture in both texture and flavor!
Prep Time: 5 min Cook Time: 0 min Total Time: 5 min Yield: 1½ cups
1 cup coconut flour
2 tbsp garlic powder (omit for SCD)
1 ½ tbsp crushed red pepper
1 ½ tbsp oregano
1 tbsp onion powder (omit for SCD)
2 tsp basil
2 tsp parsley
1 tsp rosemary
¼ tsp thyme
You could also try ½ cup almond flour and ½ cup coconut flour
Mix all ingredients together well in a small mixing bowl.
Store in an airtight container if not using right away.