8,375 high fibre recipes

Maple syrup corn bread made with yellow cornmeal, wheat flour, and real maple syrup instead of sugar. A quick, lightly sweet corn bread baked in 20 minutes.

Carrot pineapple cake sweetened with pineapple juice concentrate instead of sugar, spiced with cinnamon and nutmeg, topped with cream cheese pineapple icing and pecans.

Whole wheat funnel cakes sweetened with honey and fried in a cast-iron skillet. Spiral the batter by hand for that authentic fair-style crunch at home.

French fruit fritters with a light, airy batter made from separated eggs and lemon juice. Dip any fruit in the batter and deep fry until golden. Dust with powdered sugar.

Spicy bean cake made with mashed pinto beans, diced apples, raisins, and warm spices like cinnamon, cloves, and nutmeg. Add cocoa for a chocolate version.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Whole wheat apple bread with peanut butter, oats, wheat germ, honey, and walnuts. Packed with wholesome ingredients and warm allspice for a hearty, nutritious quick bread.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Fudgy bittersweet chocolate brownies topped with tangy cream cheese filling and fresh raspberries. Two layers of rich flavor that need an overnight chill for clean, bakery-perfect slices.

Spiced applesauce ring cake with oats, dark and golden raisins, and chopped nuts. Warm cinnamon, cloves, and nutmeg in a moist, old-fashioned baked ring mold dessert.

Slow cooker chipotle beef chili with pinto and black beans simmered 12 hours in a crock pot. Smoky chipotles blended with onion and garlic give this all-day chili serious depth.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Mexican vegetable pie with corn, pinto beans, tomatoes, and picante sauce baked in a cornmeal crust and topped with melted Monterey Jack cheese. Vegetarian and ready in 30 minutes.

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.

Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.