SOY-FREE GLUTEN-FREENo one would think a pizza or quick bread could come out of a slow cooker. But basically, a slow cooker is like a small oven, the main difference being the amount of moisture that’s present during cooking. The nice thing is that it doesn’t heat up the kitchen like an oven, so it’s perfect for summer. Plus, it gives you more oven space when you need it for a party.
Keep the moisture from ruining the breads by putting a clean dish towel under the lid to soak up the condensation. You can also place a wooden spoon between the slow cooker and the lid, which will create a space for the condensation to evaporate. The larger the gap, the more it will add to the cooking time, so pick your spoon accordingly.
You can also bake in a loaf pan in your slow cooker. I like the glass ones with no handles. When you are using a pan inside your slow cooker, keep the bottom of the pan slightly elevated from the bottom of the crock. I do this by taking a piece of aluminum foil, rolling it into a rope, and joining the ends into an oval or circle. Then I just place the foil ring in the bottom of the crock and place the pan on top of it. You may need to press just a little to flatten out the foil so your baked goods will be even.
Just like an oven, your slow cooker may have hot spots. I rotate my crock about every hour when I’m baking so one side doesn’t cook faster than the other.
1. Chock-full of Veggies Cornbread
2. Scrumptious Strawberry Cornbread
4. Perfect Pizza From Your Slow Cooker
5. Savory Cheddar Sausage Bread
6. Whole-Wheat Pumpkin Gingerbread
CHOCK-FULL OF VEGGIES CORNBREAD
SOY-FREE GLUTEN-FREE
This is a traditional Southern cornbread. It doesn’t have any wheat flour in it, only cornmeal. The moisture of the zucchini replaces the oil to make it easy on your waistline, too. Cooking it in the slow cooker will make it extra moist.
INGREDIENTS:
1 tablespoon (15 ml) apple cider vinegar
1/2 cups (355 ml) nondairy milk
1 tablespoon (7 g) ground flaxseed
3 tablespoons (45 ml) warm water
2 cups (275 g) cornmeal
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup (132 g) fresh or frozen corn kernels
1/2 cup (75 g) chopped bell pepper
1/2 cup (60 g) shredded zucchini
DIRECTIONS:
Add the vinegar to the milk and set aside for 5 minutes. Mix the flaxseed with the warm water to make a paste. In a large bowl, combine the cornmeal, salt, baking powder, and baking soda. Add the milk mixture, flaxseed mixture, corn, pepper, and zucchini to the bowl. Mix until combined. If your zucchini is not providing enough moisture to combine the mixture, add 1 tablespoon (15 ml) water and mix again.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker. Cook on high for 2 1/2 to 3 1/2 hours if cooking in the crock or 3 1/2 to 4 1/2 hours if cooking in the pan, propping up the lid with a wooden spoon to all the condensation to escape. After 2 hours, stick a fork in the center and see if it comes out clean; if not, cook longer and check again. The center will still stay moister than it would if it were oven baked, but you will see a difference on the fork as it continues to cook. Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker. I like to serve thick and hearty, home-style beans over this for a complete meal.
YIELD: 1 loaf
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 2 1/2 to 3 1/2 hours if cooked in the crock, 3 1/2 to 4 1/2 hours if cooked in the pan
• Mix some fresh minced basil or cilantro into some softened nondairy butter and serve on the side.
• Make leftovers feel new by serving them on top of lightly toasted leftover cornbread. White Bean and Kale Stew is a perfect pairing.
SCRUMPTIOUS STRAWBERRY CORNBREAD
SOY-FREE GLUTEN-FREE*
This sweet cornbread is great for breakfast. Like most baked goods cooked in the slow cooker, it is very dense and moist. You can substitute blueberries, or any seasonal berry, if you’d like.
INGREDIENTS:
1 tablespoon (7 g) ground flaxseed
3 tablespoons (45 ml) warm water
1 cup (140 g) cornmeal
1 cup (132 g) whole wheat pastry flour (*use gluten-free baking mix)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (170 g) nondairy yogurt (I used coconut)
3 to 5 tablespoons (45 to 75 ml) maple syrup or agave nectar (to taste)
3 tablespoons (45 ml) olive oil
12 ounces (340 g) fresh or frozen strawberries, chopped
DIRECTIONS:
Mix the flaxseed with the warm water to make a paste. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, combine the nondairy yogurt, flaxseed mixture, maple syrup, olive oil, and strawberries. Add the wet mixture to the dry and stir to combine. If your strawberries don’t provide enough moisture to combine the mixture, add 1 tablespoon (15 ml) water and mix again.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker. Cook on high for 2 1/2 to 3 1/2 hours if cooking in the crock or 3 1/2 to 4 1/2 hours if cooking in the loaf pan, propping up the lid with a wooden spoon to allow the condensation to escape. After 2 hours, stick a fork in the center and see if it comes out clean; if not, cook longer and check again. The center will still stay moister than it would if it were oven baked, but you will see a difference on the fork as it continues to cook. Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker.
YIELD: 1 loaf
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 2 1/2 to 3 1/2 hours if cooked in the crock, 3 1/2 to 4 1/2 hours if cooked in the loaf pan
Mix some agave nectar into some softened nondairy butter and serve on the side. Add some minced fresh basil for a summery twist.
SOY-FREE
Bread and pizza aren’t the first things most people think of when they think of using a slow cooker, but it’s perfect for hot summer months, plus you can run errands while the dough is rising or the bread is cooking. This focaccia recipe is easy because it requires no kneading and the dough lasts for 7 days. I make my dough over the weekend and slow cook it throughout the week as I need it.
INGREDIENTS:
1 tablespoon (12 g) or 1 packet dry yeast
1 1/2 cups (355 ml) warm water (105° to 115°F [40.5° to 46°C])
1/2 teaspoon agave nectar or maple syrup
2 tablespoons (30 ml) olive oil, plus more for drizzling
2 cups (240 g) whole wheat flour
1 cup (120 g) white whole wheat or unbleached white flour
1 1/4 teaspoons salt
Coarse salt, for sprinkling (optional)
Dried or fresh rosemary, for sprinkling (optional)
DIRECTIONS:
Combine the yeast, warm water, and agave nectar in a large bowl. Let it sit for 5 to 10 minutes. You should be able to see the difference in the mixture as the yeast grows. The yeast expands and looks almost foamy. When this happens, add the olive oil, flours, and salt and stir with a wooden spoon until combined, or use a mixer with a dough hook. The batter will be very sticky.
Turn the dough out onto a floured cutting board and separate the dough depending on what you plan on making. This recipe makes one thick focaccia, but you can split it in half to make two thinner ones. (You can also make 4 pizzas from this recipe; see page 162.) Store any extra dough in a covered bowl in the fridge for later in the week.
Oil the crock of your slow cooker. Shape the dough to fit the shape of the slow cooker. I like to use a 5 1/2-quart (5 L) oval slow cooker for this, but a round one will work, too. The size and shape of the slow cooker will affect the overall thickness.
Place the shaped dough into the slow cooker. For focaccia, make indentions with your fingers or a fork, drizzle with more olive oil, and sprinkle with coarse salt and chopped rosemary. Let it rise for about 1 hour with the lid on and the slow cooker turned off.
Place a clean dish towel under the lid while it’s cooking to absorb the condensation that will otherwise drip down onto your bread and increase the cooking time. Cook on high for 1 1/2 to 2 hours, or until the middle feels springy.
YIELD: Dough for 2 focaccias or 4 pizzas
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 1 hour to rise, then 1 1/2 to 2 hours to cook
Top with All-Occasion Roasted Garlic (page 27), Balsamic Onion Marmalade (page 30), or your favorite chopped fresh herbs.
PERFECT PIZZA FROM YOUR SLOW COOKER
It’s really surprising just how much you can do in the slow cooker. Pizza is great in the slow cooker on those blistering hot summer days, when you can’t bear to turn on the oven. It’s also a great treat when you go camping. I bring premade dough, prechopped veggies, and vegan mozzarella in the cooler. You’ll be greeted with lots of oohs and aahs by your camping buddies.
This is a free-form recipe. Use as little or as much sauce as you would typically put on your pizza. The same goes for toppings. If you use fresh onion and bell pepper, cut into a small dice and add them at the beginning so they will be cooked by the end.
INGREDIENTS:
1/4 recipe Foolproof Focaccia dough (page 161)
1/4 to 1/2 cup (63 to 125 g) tomato sauce
Chopped veggies of choice, such as onion, green pepper, All-Occasion Roasted Garlic (page 27), Balsamic Onion Marmalade (page 30)
1/2 to 1 cup (62 to 115 g) shredded vegan mozzarella cheese
DIRECTIONS:
Oil the crock of your slow cooker. Shape the dough to fit in the slow cooker. Top with the tomato sauce and then the veggies. Cook on high for 1 1/2 to 2 hours in a large oval slow cooker, or up to 3 1/2 hours in a round 4-quart (3.8 L) slow cooker, propping up the lid with a wooden spoon to allow the condensation to escape.
About 15 minutes before serving, sprinkle with the shredded vegan mozzarella. Serve once the cheese is melted (if you are using a vegan cheese that melts, of course).
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 1/2 to 3 1/2 hours
This recipe works best in a larger oval slow cooker because the dough will be thinner and cook faster. In a 4-quart (3.8 L) round one it will be more of a thick-crust pizza and will have a longer cooking time.
This is a savory quick bread that has a nice herb flavor that’s complemented by the bite of vegan cheddar cheese.
INGREDIENTS:
2 cups (240 g) whole wheat pastry flour
1 tablespoon (8 g) baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pepper, to taste
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) water
2 tablespoons (30 ml) olive oil
1 cup (235 ml) unsweetened or plain nondairy milk
1 1/2 cups (153 g) sausage crumbles, cooked, or Apple Sage Sausage (page 23)
1 cup (115 g) shredded vegan cheddar cheese
DIRECTIONS:
Combine the flour, baking powder, baking soda, salt, and pepper in a large bowl. In another bowl, combine the flax-seed mixture, oil, and milk. Add the dry mixture to the wet and stir with a wooden spoon until it is just combined. Stir in the sausage and cheese.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker. Cook on high, propping up the lid with a wooden spoon to allow the condensation to escape, for 1 1/2 to 2 1/2 hours if cooked in the crock or 3 to 3 1/2 hours if cooked in the loaf pan, or until the middle feels springy when touched. Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker.
YIELD: 1 loaf
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 1/2 to 2 1/2 hours if cooked in the crock, 3 to 3 1/2 hours if cooked in the loaf pan
This bread goes great with soups, stews, and salads. It’s also a great on-the-run breakfast. Leftovers are delicious lightly toasted.
WHOLE-WHEAT PUMPKIN GINGERBREAD
SOY-FREE
This gingerbread gets a nutrition boost and fall flavor from the addition of pumpkin. You can use canned organic pumpkin, or make your own purée (page 34). The slow cooker is perfect for gingerbread because things stay moister. You can use regular flour or even a gluten-free baking mix if you don’t have whole wheat pastry flour on hand.
INGREDIENTS:
2 cups (240 g) whole wheat pastry flour
1 tablespoon (8 g) baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons (8 g) ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) water
1 cup (245 g) pumpkin purée, store-bought or homemade (page 34)
1/2 cup (170 g) molasses
1/2 cup (170 g) agave nectar or maple syrup
1/4 cup (60 ml) olive oil
1 teaspoon vanilla extract
DIRECTIONS:
In a large bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt. In another bowl, combine the flaxseed mixture, pumpkin, molasses, agave, oil, and vanilla. Add the dry mixture to the wet and stir with a wooden spoon until just combined.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker. Cook on high, propping up the lid with a wooden spoon to allow the condensation to escape, for 1 1/2 to 2 1/2 hours if cooked in the crock or 2 1/2 to 3 1/2 hours if cooked in the loaf pan, or until a knife inserted into the center comes out almost clean. Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker.
YIELD: 1 loaf
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 1/2 to 2 1/2 hours if cooked in the crock, 2 1/2 to 3 1/2 hours if cooked in the loaf pan
CITRUSY ROSEMARY BREAKFAST BREAD
SOY-FREE GLUTEN-FREE*
Start the morning with an orangey treat that has a touch of pine from the rosemary. It’s made with whole wheat pastry flour, so it’s healthier than your average quick bread. This recipe uses sugar, but you can substitute agave nectar or maple syrup if you prefer. You’ll just need to add a few more tablespoons of flour to make up for the extra moisture.
INGREDIENTS:
1/2 cup (100 g) sugar
2 cups (240 g) whole wheat pastry flour (*use gluten-free baking mix)
1 tablespoon (8 g) baking powder
1/2 teaspoon baking soda
1 tablespoon (2 g) minced fresh rosemary
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) water
1/2 cup (120 g) applesauce
2 tablespoons (30 ml) olive oil
1/2 cup (120 ml) orange juice
Juice of 1/2 lemon
1 teaspoon vanilla extract
1 teaspoon orange or lemon extract
DIRECTIONS:
Combine the sugar, flour, baking powder, baking soda, and rosemary in a large bowl. In another bowl, combine the flaxseed mixture, applesauce, oil, orange juice, lemon juice, and extracts. Add the wet mixture to the dry and stir with wooden spoon until just combined.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker. Cook on high, propping up the lid with a wooden spoon to allow the condensation to escape, for 1 1/2 to 2 1/2 hours if cooked in the crock or 2 1/2 to 3 1/2 hours if cooked in the loaf pan, or until a knife inserted into the center comes out almost clean. Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker.
YIELD: 1 loaf
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 1/2 to 2 1/2 hours if cooked in the crock, 2 1/2 to 3 1/2 hours if cooked in the pan
WHOLESOME CHOCOLATE CHIP BANANA BREAD
This traditional sweet banana bread is full of chocolaty goodness and great for a decadent breakfast or an easy dessert.
INGREDIENTS:
2 cups (240 g) whole wheat pastry flour
1 tablespoon (8 g) baking powder
1/2 teaspoon baking soda
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) water
1/2 cup (120 g) applesauce
1/2 cup (100 g) sugar
2 tablespoons (30 ml) olive oil
1 teaspoon vanilla extract
3 bananas, mashed
1 cup (175 g) chocolate chips (I like to use mini chips)
DIRECTIONS:
In a large bowl, combine the flour, baking powder, and baking soda. In another bowl, combine the flaxseed mixture, applesauce, sugar, oil, vanilla, and bananas. Add the dry mixture to the wet and stir with a wooden spoon until just combined. Stir in the chocolate chips.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker. Cook on high, propping up the lid with a wooden spoon to allow the condensation to escape, for 1 1/2 to 2 1/2 hours if cooked in the crock or 2 1/2 to 3 1/2 hours if cooked in the loaf pan, or until the center feels springy when touched. Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker.
YIELD: 1 loaf
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 1/2 to 2 1/2 hours if cooked in the crock, 2 1/2 to 3 1/2 hours if cooked in the loaf pan
