9,120 high fibre recipes

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Peanut butter brownies with a marbled chocolate and peanut butter swirl. One batter split in two, cocoa stirred into half, layered for a Reese's-inspired treat.

Turkey breast slices rolled around a herb-bright spinach stuffing with fresh basil, thyme, and lemon zest, then seared and baked with a savory mushroom sauce. A complete lean dinner with steamed potatoes and green beans.

Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.

Orange marmalade nut bread with chopped pecans or walnuts and fresh orange zest. A citrusy quick bread served sliced with softened cream cheese.

Strass rye bread for the bread machine with rye flour, cracked wheat, molasses, fennel seeds, orange zest, and buttermilk. A complex, aromatic loaf with old-world character.

Bean lovers will enjoy this succulent casserole made with kidney beans, chili beans and great northern beans.

Broccoli amandine over baked potatoes with a soy-garlic sauce, toasted almonds, and pimiento. Crisp-tender broccoli in a glossy Asian-inspired glaze spooned over split baked potatoes.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Buttery cocoa crescent cookies loaded with ground pecans and rolled in powdered sugar. Melt-in-your-mouth tender with a deep chocolate twist on the classic Mexican wedding cookie. Makes about 3.5 dozen.

Sweet potato chips layered with brown sugar, butter, and cinnamon, then gently stewed and finished with a splash of sherry. A warm, spiced side dish ready in 20 minutes.

From-scratch devil's food cake with boiling water for intense chocolate depth, topped with a fudge frosting made from melted semi-sweet chocolate and butter.

Slow-simmered beef chuck chili with cumin, oregano, and chili powder, made a day ahead for deep flavor. Topped with sour cream and fresh lime.

Peanut butter bears: cinnamon-spiced peanut butter cut-out cookies shaped like teddy bears with detailed dough faces. A holiday baking project that's as fun as the cookies are good.