8,375 high fibre recipes

No-yeast brown seed bread with whole wheat flour, bran, oats, sesame seeds, poppy seeds, honey, and yogurt. A dense, nutty quick bread loaded with seeds and grains that bakes in under an hour.

Moist pumpkin spice bundt cake with tangy cream cheese frosting. Easy one-bowl recipe uses canned pumpkin and oil for tender crumb. Perfect fall dessert in 90 minutes.

Stars and stripes celebration cake: a fruit-topped flag cake with yellow sheet layers, strawberry whipped cream, banana and strawberry stripes, and blueberry stars. Fourth of July centerpiece.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

Chewy oatmeal chocolate chip cookies with brown sugar and nuts create the ultimate bakery-style treat that you can bake soft or crispy based on your preference.

Tunnel of Fudge cake from scratch with a gooey, fudgy center that forms naturally during baking. A rich chocolate bundt cake with walnuts and cocoa glaze, no cake mix required.

A flourless-style cocoa sponge cake made with cake meal, potato starch, and ground almonds. Split into three layers with strawberry preserves and topped with whipped cocoa cream. Passover-friendly.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Chunky corn chowder loaded with bell peppers, red potatoes, sausage, and a touch of cumin. Half the corn is pureed for a thick, creamy base. Even better the next day.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Fudgy chocolate cookie bonbons wrapped around Hershey's kisses (or caramel, Reese's, peanut butter, or mint centers) and drizzled with white chocolate. A classic Pillsbury bake-off cookie with surprise centers.

These bars are very pretty with their dark chocolate swirls throughout. The dessert is a sweet treat to any lunch-bucket meal.

Veggie burgers made from mashed chickpeas, chopped pecans, spinach, carrots, and bell peppers bound with whole wheat bread crumbs. Pan-fried in butter for a crispy, golden crust.

Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Vegetarian pumpkin walnut loaf: fresh pumpkin, rice, walnuts and herbs baked together and served with a quick stewed tomato sauce. A fall main dish that doesn't apologize for being meat-free.