Directions

During a recent trip to one of our Co-ops (Lori's Natural Foods) I found Square Blocks of Mozzarella Daiya Cheese. Unfortunately Daiya does not sell it this way- but ask your local co-op if they purchase it in bulk and might be willing to cut you a block. If you cant find Daiya- Feel free to use any other type of Gluten and Dairy Free Cheese- (though Daiya is by far the best) Chex Cereal works phenomenal as breading for this recipe- It functions best when very finely crushed. You can do this by running it through a food processor or by placing it in a sealed zip lock bag and crushing with a rolling pin. If you need these to be corn free- use Potato Starch or Arrowroot Flour instead of Cornstarch.

1. Slice the Daiya Cheese block (think Mozzarella Sticks- though you can cut them much smaller than that if want ) Keep in mind that they will increase in size when the breading is added.   Set aside.
2. Get out 3 separate bowls. In the 1st combine the Millet Flour and Cornstarch, In the next bowl combine the water and Ener-G Egg replacer and in the 3rd bowl Combine the Crushed Chex cereal Basil, Salt Pepper and Garlic.
3. Place each stick of "cheese" in the Water and Ener-G egg mixture, then place it in the Flour Mixture (Millet & Cornstarch)  Make sure the cheese stick is covered well. Then Place the Cheese stick back into the water and Ener-G - Finally drop the cheese sticks into the Crushed Chex mix.
4. Set aside until ready to fry.
5. Heat Oil- Place Mozzarella Sticks into hot oil. (make sure oil is deep enough that they can submerge fully) Fry until golden Brown. (Just a few minutes)
6. Place on a Paper towel to drain excess oil and serve with Marinara Sauce.