4,165 high fibre recipes

If you love butterscotch and oatmeal cookies, these are the best.

Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.

Delicious roasted pumpkin seeds are also packed with goodness. Next time when you have some raw pumpkin seeds, don't throw them away. Make this yummy snack that is good for you!

Cream of potato soup made with diced potatoes, milk, and a unique flour-and-butter riffle thickening for body. A four-ingredient supper that drinks like comfort in a bowl.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

A simply delicious millet salad. It's quick, easy, tasty and healthy.

Spiced chickpea hummus blended with cumin, coriander, ginger, turmeric, and tahini. Food processor makes it silky smooth. Chill before serving with pita or vegetables.

Some Multigrain sandwich bread feels like a brick and tastes like a card board, which frustrates us especially when we want to move to a healthier diet. But not this bread, it actually feels soft and fluffy, perfect for making any sandwiches. The nutty flavor adds extra yumminess.

You can use any kind of mushrooms to make this tasty gravy, or you can use several kinds of mixed mushrooms, using some good vegtetable broth, goes very well with mashed potatoes.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Curried leek and potato soup, vegan and gluten-free, with sweet sauteed leeks, mild curry, fresh rosemary, and a touch of arame seaweed for umami depth. A silky, blended weeknight soup with a twist.

Carrot and acorn squash soup pureed silky smooth with thyme, dill and white pepper. Vegetarian, naturally sweet from roasted squash and grated carrots, thickened with a handful of rolled oats instead of cream.

Marrow and cumin soup blends tender vegetable marrow (or courgettes) with potato into a silky, warmly spiced bowl, finished with a swirl of soured cream. A light, thrifty way to use up a garden glut of summer squash.

A few simple ingredients make this barley casserole delicious and flavorful. An ideal weekday dinner on a cold winter evening.