Cut 24 sticks of roughly 2"x 1/2"x 1/2" out of a large block of mozzarella cheese. I cut 6 thick slices and then cut each slice into 4 pieces.
In a shallow bowl, combine the panko breadcrumbs, almond flour, corn starch, sesame seeds, dried parsley, salt, garlic powder, dried mustard, paprika, black pepper and cayenne and mix well with a fork or flat whisk until evenly combined.
Place the whole wheat flour in a second shallow bowl and in a third bowl, beat the eggs really well.
Roll each piece of cheese in the flour first, shake off excess then roll in the eggs and finally in the seasoned breadcrumbs, until well coated on all sides; then roll in the eggs and breadcrumbs again and then place the finished piece of cheese on a baking sheet.
Repeat with the remaining pieces of cheese; once they have all been coated, place them in the freezer for at least 2 hours, or even up to several weeks. Just be sure to transfer them to an airtight container once completely frozen if you're going to keep them frozen for a prolonged period of time.
When ready to bake your mozzarella sticks, preheat oven to 400°F.
Brush or drizzle each stick lightly with olive oil, then bake in the preheated oven for 10 minutes; after that time, set the oven to broil, flip the sticks over and return to the oven for about 3 minutes, or until the sticks are golden brown and the cheese is soft but not oozing out all over.
Serve immediately with your favorite dipping sauce.