Did you realize you can actually bake in a slow cooker. In fact, baking in your slow can in some cases be easier than baking in an oven. An added advantage is that slow cooker baking uses less energy.
Here are some recipes and ideas for baking in your slow cooker.
1. Slow Cooker Wholemeal Bread Recipe
Did you ever imagine that you could bake bread in your slow cooker?
For one thing it uses so much less energy than using your large oven for just one loaf. It also avoids a hot kitchen. Here’s how to make a 12-serving loaf.
A deep metal bowl. (or a 1-lb coffee can that fits into your slow cooker)
Grease the bowl or can well with coconut oil or avocado oil.
Preheat your slow cooker on High with cover on.
1 tablespoon quick acting dried yeast
1/4 cup pure warm water
1 cup warm organic milk or buttermilk
1 1/2 teaspoons sea salt
2 tablespoons olive oil
2 tablespoons honey
1 medium free range egg
1/4 cup wheat germ
3 cups plain wholemeal flour
Dissolve 1 tablespoon yeast in 1/4 cup warm water in a small bowl.
Let it sit while you combine in a bowl the milk, salt, oil, honey, egg and wheat germ.
Mix well then add the flour. Mix well again.
Knead dough until smooth and elastic – about 10 minutes.
Place dough in a greased metal bowl or coffee can, and loosely cover with aluminum foil.
Pour 1/2 cup of water into your preheated slow cooker and place a trivet in the bottom.
Use some crumpled up foil if you don’t have a trivet.
Set the bowl or can on the trivet or foil, cover the slow cooker, and bake for 3 hours.
The top of your bread may not brown, but it will still taste good!
Variation: you can replace 1/4 cup flour with 1/2 cup rolled oats adding into the milk mixture.
2. Slow Cooker Gluten Free Bread Recipe
1½ Cups of Sorghum Flour
1 Cup Tapioca Starch
½ Cup Gluten-Free Oat Flour
1¼ Teaspoons Sea Salt
2 Teaspoons xanthan gum
1 Package Rapid Dry Yeast
1¼ Cups warm water
3 Tablespoons of extra virgin olive oil
1 Tablespoon honey or agave nectar (I used honey)
½ Teaspoon fresh organic lemon juice
2 medium organic eggs, beaten
Coconut oil to grease your bread pan (not the crock pot)
Mix all the dry ingredients in a mixing bowl.
Put all the wet ingredients into a mixer bowl or food processor and mix well.
Then add in ¼ cup of the dry ingredients at a time, scrapping down the sides of the bowl after each addition.
Place crumpled tin foil on the bottom of your slow cooker or crockpot.
Grease very well a regular sized bread pan that fits in a six quart slow cooker.
Pour your dough into the greased bread pan using your soft spatula to smooth the top and make the top even.
Place bread pan on top of foil inside of your slow cooker and cover with lid.
Add a spoon between the crock pot and rubber seal of lid to create a hole for steam to leave.
Turn the slow cooker onto high and leave for about 2 hours and then check. It may need up to another 3/4 hours.
Once cooked remove bread pan from slow cooker and allow to cool on wire rack.
3. Slow Cooker Apple Cake Recipe
For this recipe you will need a cake tin that fits in your slow cooker.
2 cups coconut sugar (less if you have not got a sweet tooth)
1 cup olive oil or avocado oil
2 medium free range eggs
2 teaspoons natural vanilla
2 cups peeled, chopped organic apples
2 cups plain flour
1 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup walnuts, chopped
Beat together the first 4 ingredients in a bowl.
Then stir in the chopped apple
Sift together the flour, salt, baking soda, spices.
Add these dry ingredients to the apple mixture along with the walnuts. or pecans
Mix well and pour into the greased and floured cake tin.
Lightly oil a piece of tin foil and place over the top of the pan.
Place pan into slow cooker replace lid and cook on High for 3 to 4 hours.
Allow to stand for 5 minutes before you take the tin out of the slow cooker.
Turn cake out onto a wire rack and allow to cool before slicing.
4. Slow Cooker Gluten Free Chocolate Lava Cake Recipe
Here’s a cake that you can bake right in the slow cooker ceramic bowl.
5 quart slow cooker
1 1/2 cups almond flour
2 teaspoons baking powder
6 tablespoons organic salted butter, plus a little extra for coating the inside of the slow cooker
1/3 cup gluten-free chocolate chips
1 cup organic coconut sugar, divided into 2/3 cup and 1/3 cup
3 tablespoons organic cocoa power, plus an additional 1/3 cup
1 tablespoon pure vanilla extract
1/3 cup organic milk
1 organic egg yolk
1/3 cup organic coconut sugar
1 1/2 cups pure hot water
Berries and cream for serving
Coat the inside of your slow cooker dish with melted butter.
Whisk the almond flour and baking powder in a medium bowl and set aside.
Melt the chocolate and butter together.
Mix well, then stir in 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, milk, and egg yolk.
Add the flour mixture and stir until well combined, then pour the batter into the slowcooker.
In a pan mix the remaining sugar with the 1/3 cup cocoa powder, the 1/3 cup coconut sugar.
Dissolve the sugars gently over low heat.
Pour this over the batter in the crockpot and replace lid.
Cook on high for 1-2 hours.
The cake is done when it starts to pull away from the edges and it will look mostly set.
The chocolate sauce should be liquid and will be floating on top.
Allow to cool for 10-15 minutes or more before serving with with berries and whipped cream.
Did you ever imagine that you could cook these sort of recipes in your slow cooker or crockpot?
Don’t have a slow cooker? Buy one right HERE.