10,000 fibre recipes

Grant Avenue chews are chewy date and walnut bars with brown sugar rolled in powdered sugar. A San Francisco Chinatown-inspired cookie bar that's dense, sweet, and nutty.

Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.

Bread machine potato wheat bread with potato flakes, whole wheat flour, vital wheat gluten, and wheat germ. A soft, tender loaf with extra structure for the ABM.

Ice cream cone cupcakes: chocolate cake batter baked right inside flat-bottom ice cream cones, then swirled with sweet almond buttercream and showered in sprinkles. The kid party showstopper.

Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.

Easy bean bake brings together great northern beans, smoky bacon, brown sugar, and molasses in one pot for a sweet and savory side that bakes hands-off in the oven. Classic American baked beans done the slow way.

Classic banana oat bread with buttermilk tang and crunchy walnuts throughout. Dense, moist, and sturdy enough to slice thick for the best banana bread toast.

Tunnel of Fudge cake with a gooey chocolate center, chopped walnuts, and cocoa glaze. This Pillsbury Bake-Off classic bakes with a fudgy ring of molten chocolate inside.

Pineapple muffin cookies: soft, cake-like drop cookies made with crushed pineapple and juice, warm nutmeg, and chopped walnuts. The tropical-twist church-supper cookie that's part muffin, part cookie.

Four-layer coconut cake with coconut cream pudding filling, chopped macadamia nuts, whipped cream frosting, and shredded coconut pressed all over. A showstopper from a cake mix.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

Lemon yogurt bread: a tender quick bread loaf made with lemon yogurt and fresh lemon juice. Makes two loaves perfect for gifting, freezing, or weekend breakfast.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

No-bake caramel oatmeal cookies made on the stovetop with butterscotch pudding mix, evaporated milk, butter, and quick oats. Drop, cool, eat. No oven required.

Homemade English muffins cooked on a bakestone or griddle, not baked. A classic British recipe with yeast dough that produces nooks and crannies for melting butter.