9,120 high fibre recipes

White coconut cake with a tender crumb from cake flour and folded meringue, covered in boiled white frosting and showered with flaked coconut. A classic Southern layer cake.

Blueberry corn pancakes: hearty cornmeal and whole wheat flapjacks studded with fresh blueberries. Honey-sweetened buttermilk batter for tender Southern-style stacks.

Haupia pumpkin pie combines Hawaiian coconut pudding on top of a spiced pumpkin filling with shredded coconut and whipped cream. A tropical twist on classic pumpkin pie.

Rich chocolate mint cake made with melted unsweetened chocolate, real mint, chopped nuts, and butter. Served chilled with chocolate glaze and sugared mint leaf garnish.

Shortcut oatmeal cookies using yellow cake mix as the base, loaded with oats, raisins, chopped nuts, and cinnamon. Soft, chewy, and foolproof.

Golden oatmeal muffins: quick, one-bowl breakfast muffins with rolled oats, flour, milk, and egg. A hearty, lightly sweet morning bake ready in under 40 minutes from pantry staples.

Homemade beef foldovers with seasoned ground beef, rice, cheddar, and tomato sauce wrapped in yeasted whole wheat dough. Freezer-friendly and perfect for picnics.

Vegetarian Greek moussaka with eggplant, zucchini, mushrooms, tomatoes, feta cheese, and bechamel sauce. Spiced with cinnamon, allspice, and nutmeg for an authentic Mediterranean flavor.

Crunchy ramen chicken salad with shredded cabbage, toasted almonds, sesame seeds, and a tangy soy-vinegar dressing made from the ramen seasoning packets.

Rocky road cake: a moist devil's food bundt loaded with chocolate chunks, marshmallows, raisins, and nuts. Mayonnaise in the batter keeps every slice tender and rich.

Port wine soaked fig bread for the bread machine with dried figs plumped in port, cornmeal, whole wheat flour, and honey. A rustic, wine-infused loaf with jammy fruit in every slice.

Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Oat date nut bread for the bread machine with rolled oats, chopped dates, walnuts, and cinnamon. A naturally sweet, hearty loaf with chewy fruit and crunchy nuts in every slice.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.

Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.