Whole Grain Soda Bread (Slow Cooker Recipe)


Adapted from The Healthy Slow Cooker:  More Than 100 Recipes for Health and Wellness


My slow cooker is getting a workout this week, this is the third recipe I’ve made in it!

You will need a large (5 quart or higher) slow cooker for this recipe.

You will also need a loaf pan or 6 cup souffle pan or baking dish. I used a 1.5 quart round casserole dish.


2 cups whole wheat flour

2 tsp. caraway seeds

2 tsp sugar

1 tsp. baking soda

1/2 tsp. salt

3/4 c. soured milk (add one T. vinegar to milk and let stand for a few minutes) or buttermilk

2 T. olive oil

1/4 c. water
Combine dry ingredients in a large bowl.  Mix liquid ingredients in a small bowl.  Make a well in the center of the dry ingredients and add liquid ingredients. Stir just until blended.  Scrape batter into greased baking pan.   Place pan inside slow cooker.  Add boiling water into the slow cooker until the water comes approximately one inch up the side of the baking pan.  Cook on high 2 – 3 hours. (I cooked it on high about 2 hours).  Bread is done when the top springs back when lightly pressed.

Cornbread {Low Fodmap and Gluten Free}


I adapted this recipe from:  http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/ to make it low fodmap. I was a little nervous about baking with 100% cornmeal but it turned out beautifully.


2 cups cornmeal

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

4 T. sugar

1 egg, beaten

4 T. oil

1 cup lactose free milk, soured with 1 T. vinegar (let stand for a few minutes before using)

1/2 c. lactose free plain yogurt

Preheat oven to 400 F.  Grease  a 9 x 9″ glass baking dish.

Combine dry ingredients in a large bowl.  Whisk together liquid ingredients in a smaller bowl.  Make a well in the middle of the dry ingredients and add the liquid ingredients. Stir until just blended.

Pour into prepared baking dish.  Bake for 25-30 minutes until browned around the edges and a toothpick inserted in the middle comes out clean.


Banana Zucchini Muffins

Preparation time is about 40 minutes but they are very healthy.  These freeze well and are very moist.


Preheat oven to 325.


Combine in large bowl:


½ c. each white and whole wheat flour

1 c. each wheat bran and wheat germ

½ c. each white and brown sugar

¾ tsp. baking powder

¼ tsp baking soda

¼ tsp. salt

½ tsp. cinnamon


Combine in a small bowl:


1 c. raisins

2 medium eggs

1 c. grated zucchini (grated in the food processor)

1 c. mashed ripe bananas (about 2 medium)

1/3 c. vegetable oil

1 tsp. vanilla


Add liquid ingredients to dry ingredients.  Mix well, but do not over mix.  Spray muffin tin with cooking spray.  Spoon muffin mixture into muffin tins.  Bake at 325 for 30 minutes.  Makes 1 dozen muffins.

Irish Soda Bread

This is so good I’ve included it even though the baking time is almost an hour.


3 c. all purpose flour

1 T. baking powder

1/3 c. white sugar

1 tsp. salt

1 tsp. baking soda

1 egg, lightly beaten

2 c. buttermilk (or regular milk “soured” with 1 T. lemon juice or vinegar and let sit for a bit)

¼ c. oil


Preheat oven to 350.  Grease a 9 x 5” loaf pan.  If souring milk, prepare at this time.


Combine dry ingredients in a large bowl.  Mix egg and milk together and add all at once to the flour mixture.  Mix until just moistened.  Stir in oil.  Pour into prepared pan.


Bake for 65 – 70 minutes, or until a toothpick inserted into the bread comes out clean.  Cool on a wire rack.  Wrap in foil for several hours, or overnight, for best flavor.


Preparation time:  15 minutes, approximately.  Makes 1 loaf.


Country Harvest Bread

This recipe is for the bread machine. If you don’t have a bread machine, I highly recommend getting one.  You can pull the ingredients together in about 10 minutes in the bread pan and the machine does the work for you.   This one is healthy and fool-proof.

1 1/4 cups water
1/4 cup skim milk powder
1 1/2 tsp salt
2 tbsp honey
2 tbsp oil ( I use canola)
1 cup whole Wheat flour
2 cups all purpose or bread flour
1 tbsp gluten – available at better health food stores
1/4 cup ground flax seeds
1 tbsp sesame seeds

2 tbsp sunflower seeds, raw , unsalted

1 3/4 tsp bread machine yeast
Measure ingredients into baking pan in the order given. Insert pan into oven chamber. Select the whole wheat setting. You can try different types of seeds, such as pumpkin or poppy, but keep the total amount the same.
Makes one loaf.