In my last post, I mentioned that our oven caught fire while making some oat cakes. Before extinguishing the flame with baking soda, I first grabbed my phone and took a video of it. It was just too crazy not to video and I didn’t sense that there was any danger letting the fire burn for an extra few seconds. What happened was there had been a small crack in the heating coil and that crack broke all the way through, which made the rest of the heating coil catch fire.

Well, I had already made some muffin batter that was bound for the oven as soon as the oat cakes came out and, not wanting to waste it, I had to think of another way to “bake” it. I used my apple-carrot-raisin muffin batter recipe, but added in one small grated zucchini. So, instead of making mini-muffins, which was my original intention, I ended up making it into a loaf and “baking” it in my slow cooker. The slow cooker method worked out really well, even though it took like 20 times longer to bake than if I had been able to bake them in the oven. Oh well– they still got made, we still get to enjoy them, and I didn’t have to waste any food.

To bake in your slow cooker, you will first need a loaf pan that fits in there. You will also need the little trivet thing that comes with the slow cooker (it’s the rack thing that people probably use to make something like a pot roast). Put the trivet in the bottom of the slow cooker and fill the bottom with boiling water. Mine took about 5 cups of water and I think it’s important to use already hot water since the slow cooker would take forever to heat up all that water. Once you’ve got all that assembled, put your filled loaf pan on top of the trivet, cover and turn the slow cooker to high. It should be done in about 4 hours. If you wanted to prepare this at night to bake while you are sleeping, I imagine cooking it on low would do it. Low would probably take anywhere from 6 to 8 hours.