7,862 fibre recipes

Gluten-free peanut butter cookies made with rice flour, maple syrup, and natural peanut butter. No eggs, no wheat, no dairy. Just pure peanut flavor with classic fork marks.

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

Overnight apple-orange coffee cake: a yeast-raised cake topped with juicy apples, raisins, and orange zest, then drizzled with orange glaze. Mix the night before, bake fresh in the morning.

Soft pumpkin cookies with tofu replacing eggs, spiced with nutmeg and allspice, loaded with raisins and walnuts. An egg-free drop cookie that yields 7 dozen.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

Dark pumpernickel bread for the bread machine with rye flour, cocoa, molasses, instant coffee, and caraway seeds. A rich, deeply flavored one-pound loaf on regular cycle.

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

Quick vegetarian pinto beans in tomato sauce served over brown rice with onions, celery, and a kick of hot sauce. A low-fat, budget-friendly weeknight dinner ready in 25 minutes.

Homemade honey Cracker Jacks with popcorn and peanuts coated in a honey-butter glaze and baked until crispy. A 4-ingredient caramel corn snack that beats the boxed version.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Pumpkin-shaped Halloween cake made from two chocolate bundt cakes stacked together, frosted orange with a banana stem and fruit roll-up jack-o-lantern face.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Vegan huevos rancheros bakes a tofu-soymilk omelet smothered with a chunky tomato-mushroom-pepper ranchero sauce. Egg-free, dairy-free Mexican breakfast with high protein.

Peachy chocolate cake made without eggs, butter, or milk, layered with fresh sliced peaches. A naturally dairy-free chocolate cake with a tender crumb and bright fruit contrast.

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.