1 flax egg (1 Tbls flax + 3 Tbls water mixed and left for 15 mins)
1/4 cup gf flour
1/4-1/2 cup water
1/2 cup gf breadcrumbs
1/2 cup gf corn flake crumbs
1/2 tsp salt
1 cup vegan cream cheese
Prepare the jalapenos by cutting the end with the stem off of each pepper. (I use latex gloves for this)
Then with a sharp knife slice each pepper down the center of one side.
This should allow you to open the peppers enough to scrape out the seeds and membrane.
Fill each jalapeno with a little over a tablespoon of cashew cheese, adjusting for the size of the peppers.
In a small mixing bowl combine the flax egg, flour, and water, and mix well.
In a second bowl mix together the bread crumbs, corn flake crumbs, and salt. ou could use just bread crumbs, panko, or even corn meal, however I find I prefer the texture of this mixture best for jalapeno poppers.
For each pepper dip first in the flour mixture, and then place in the bowl with the bread crumb mixture.
Spoon the mixture over the peppers until coated evenly.
In a medium frying pan heat ¼ inch of oil to 350°.
Place each of the coated peppers in the pan and fry for 2-3 minutes until golden brown, turning to make sure each side is cooked evenly.
Serve with your fresh vegan jalapeno poppers with your favorite dipping sauce, and enjoy.