High Fibre recipe collection

The best thing of this recipe is that you don't have to wait the dough to rise, you can make these rotis happen within about half an hour. And they taste delicious!

Harvest time pumpkin soup: creamy pureed pumpkin, potato, and carrot enriched with butter and a savory splash of soy sauce, finished with sour cream and chives. A velvety vegetarian autumn bowl.

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.

Whole wheat bread baked in the bread machine with applesauce for moisture and instant potato flakes for tenderness. A soft, high-fiber loaf with no added fat or oil.

I make this recipe and double it and make bigger cookies, also I substitute Chocolate chips for nuts and raisins because I am allergic to nuts and my kids hated raisins.

This whole-wheat apple pancake is high in fibre, uses yeast and is completely dairy-free.

Store-bought bread can never compete with homemade fresh loaf. This heart healthy multigrain bread is full of goodness, an ideal sandwich bread. You can make round loaves, bake them in the loaf pan, or shape into whatever prefer. The bread comes out fluffy inside and crusty outside, and it tastes delicious!

This easy recipe will for sure make you ditch the store-bought frozen hash browns, because there is no comparison with the homemade version.

It's quick and easy to make, and it tastes a lot better and healthier too.

It's easy to make, and it tastes delicious. There are lots of great flavors in this mango dal. Serve it with Indian naan bread bread or rice, a tasty and nutritious week-night meal. You can make it ahead, and simply reheat it.

Chickpea, pinto beans, sweet potato and spinach are slowly cooked in crock pot with cumin, coriander, lemon juice and honey. It's an ideal weekday dinner, just throw everything into your crock pot, and push the start button. By the time you are home after work, your hearty and delicious dinner is served.

Jack's veggie burger is a hearty vegan patty built on mashed lentils, bulgur and smoked portobello, with roasted garlic and tarragon. The smoke brings meaty depth and the patties hold up on the grill.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

By using mostly whole wheat flour, a combination of applesauce, butter and olive oil makes this key lime cake much healthier and lighter than your regular key lime cake. It still tastes absolutely delcious, will for sure satisfy your palate without guilt.