9,120 high fibre recipes

Triple chocolate cake with cocoa layers, chocolate buttercream filling, apricot preserves, and a poured chocolate glaze. A four-layer showstopper finished with whipped cream and pistachios.

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Ranch-style slow cooker beef braises stewing beef and whole small onions in a brown gravy spiked with red wine vinegar, cloves, bay, and thyme. Set it and forget it for fork-tender results.

San Fernando Valley pinquitos are slow-simmered pinto beans cooked with raw sausage, sliced apples, tomato juice, and brown sugar. A sweet-savory Southern California classic.

Seven-layer cookie bars with a chocolate graham crust, sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and nuts. Makes 36 bars with just 10 minutes of hands-on work.

Maraschino pecan bread for the bread machine studded with cherries, raisins, pecans, and sunflower seeds, spiced with cinnamon and ginger. A festive, fruit-and-nut loaf.

Zucchini Maple Bread: a lighter, whole-grain loaf with maple extract, walnuts, raisins, and a topping of sesame seeds. Only two tablespoons of oil and buttermilk for tenderness.

Honey whole wheat oat bread with rolled oats, soy flour, and butter. A hearty, lightly sweet yeast bread that makes two loaves.

Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Prassopitta is a Greek leek and feta phyllo pie: buttery layers of flaky phyllo hiding a filling of sauteed leeks, egg, and crumbled feta. Savory, shatteringly crisp, deeply traditional.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

An exotic and delicious peanut sauce made with dried red chilies and dark soy sauce that tastes amazing with rice or noodles.

Large-batch cream of potato soup made with instant potatoes, bacon, and dry milk powder. A quick, creamy soup for feeding a crowd.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.