9,120 high fibre recipes

Moist carrot muffins featuring chopped apricots and avocado oil.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

Don't be alarmed by the name because this scrumptious dish is savory down to the last forkful.

Barbadians make Black Cake for weddings, birthdays and at Christimas time. Indeed, no Christmas holiday is felt to be complete without black Cake. People from many of the islands make a similar cake. This Black Cake derived from the British Plum Pudding which is a must on their Christmas menu.

Peanut butter and honey rice pudding. A nutritious and delicious dessert.

This recipe was created when I made a mistake in making it. It was originally suppose to a brownie type dessert, but I used a jelly roll pan and didn't use enough butter. The end result became a hit and is alway requested and raved about.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

Try this spicy and scrumptious chicken dish that just might have you drooling when it's done cooking!

This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.

These cookies go well with after dinner coffee or tea.

Sweet and tangy potato salad with a cooked dressing made from eggs, sugar, vinegar, and cream. A Pennsylvania Dutch staple with hard-boiled eggs and celery seed.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Creamy peanut butter balls studded with crispy rice cereal, dipped in chocolate for the iconic Ohio candy that's dangerously easy to eat by the dozen.

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

This keeps well and is excellent for a morning coffee party.

This was the sourest sourdough I'd ever eaten but it was to die for.