10,000 fibre recipes

Roasted cornish hens marinated overnight in lemon, fresh ginger, honey, and lemongrass. A bright, citrusy take on individual roast birds for an elegant dinner.

Molasses crumb cake made with whole wheat flour, butter crumb topping, and dark, rich molasses. A dense, old-fashioned coffee cake with a streusel crust baked in a 9x13 pan.

Rich homemade chocolate sauce made with unsweetened chocolate, butter, and evaporated milk. Smooth, glossy, and stores in the fridge for weeks.

Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.

Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

A dense, buttery coconut pound cake baked in a bundt or tube pan with almond extract and shredded coconut. No frosting needed, freezer-friendly, and only 7 ingredients from bowl to oven.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Granola scones studded with five-fruit cocktail, baked as one large round and cut into wedges. Crunchy granola clusters, tender crumb, and a sugar-sparkled top.

Old-fashioned brown bread made with whole wheat flour, brown sugar, sour milk, and lard. Mix everything in one bowl and bake. No yeast, no kneading, no waiting.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.

Oatmeal raisin bar cookies spread in a shallow pan and baked at 325. Three cups of rolled oats, sour milk, and raisins in a soft, cake-like sheet cookie. Mix, spread, bake, done.

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

Pate sucree (sweet short pastry) made the French way with butter worked by hand into flour, powdered sugar, and eggs. Tender, cookie-like crust for tarts and tartlets that keeps for days.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.