- Chickpea flour - Broth - Tapioca starch - Tomato paste - Soy sauce - Fennel seeds
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In a blender, add all the ingredients listed except for 1/2 teaspoon pepper flakes. Then blend till the mixture is well blended into a smooth, thick mixture.
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Add the red pepper flakes and mix in. Do not taste this mixture, chickpea flour tastes bitter when its raw.
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Transfer this mixture to a parchment lined pan of choice. I like to use slim coffee mugs(ceramic or stoneware) or cylindrical steel glasses. You can also use a regular pan or loaf pan.
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Then pour the mixture into the containers you plan to use. Cover them with foil, place them in your long handle trivet and lower this trivet into your instant pot which has 3 cups of water.
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Close the lid and pressure cook for 30 minutes. Let the pressure release naturally, completely. Then remove them from the instant pot and let them sit to cool completely.
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Once the mixture is chilled, remove it from the cylinders, remove it from the parchment. Then slice using a knife and that’s it! Your pepperoni is ready to be used in sandwiches or pizzas or anything else.
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