8,375 high fibre recipes

No-bake milk chocolate fudge made with two kinds of chocolate chips, marshmallows, and sweetened condensed milk. Silky, rich, and ready to slice in just 2 hours of chill time.

Yeasted banana fritters spiced with cinnamon, nutmeg, and orange zest, made with 10 ripe bananas. The dough rises overnight and fries into golden puffs. Makes 36 fritters.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.

Try this delicious rendition of stew that's made with great northern beans, wheat berries and a bit of cumin and turmeric.

Authentic frijoles refritos made with cooked beans mashed in lard or bacon drippings and topped with melted longhorn cheese. Three ingredients, 15 minutes, real Mexican flavor.

Whole wheat bread machine loaf with malt extract and vital wheat gluten for a sturdy, well-risen crumb. A flexible base recipe with endless variations from rye to banana bread.

Vegan white chili with cubed tempeh, sliced mushrooms, navy beans, and bell peppers in a ginger-cumin broth. Plant-powered, protein-packed, and ready in 45 minutes.

Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

Maharagwe is a Swahili spiced red bean stew simmered in coconut milk with turmeric, hot chili peppers, and tomatoes. A vegan East African comfort dish served over rice or ugali.

Chocolate peanut butter frosting made with cocoa powder, peanut butter, vanilla, and powdered sugar. A no-cook, no-butter frosting with rich chocolate-peanut flavor.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Fried turtle meat simmered in a dark roux-based tomato sauce with mushrooms, shallots, bell pepper, lemon peel, and cayenne, served over hot rice. An authentic Louisiana Cajun dish that's as wild as the bayou itself.

Minestrone genovese: classic Ligurian vegetable soup with white beans, potatoes, butternut squash, zucchini, and pasta, finished with fragrant basil pesto stirred in at the end.