8,891 high fibre recipes

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Golden biscotti packed with sliced and whole almonds, perfumed with orange zest and almond extract, then twice-baked into crunchy Italian cookies topped with cinnamon sugar. Keeps for months and begs for espresso.

Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.

Peanut butter and jelly streusel bars with a brown sugar PB cookie base, strawberry jam middle, and oat-crumble topping. The lunchbox sandwich reinvented for the cookie tray.

Earthy wild mushroom lasagna layered with Marsala-sauteed fungi, creamy Fontina bechamel, and a golden mozzarella-Parmesan crust. Vegetarian comfort food at its most elegant.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

European-style apple cake presses a rum-spiked shortbread base into a sheet pan, then tops it with grated tart apples, raisins, nuts, and cinnamon sugar. A sliceable, freezable bar-style cake.

Chocolate lover's cake with four thin layers of sour cream chocolate cake sandwiched with fudge frosting and topped with chopped pecans. Bare sides show off the dramatic layered interior.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.

Irish soda muffins with buttermilk-soaked oats, brown sugar, and raisins. The oats soak overnight for a tender, hearty crumb that's ready to bake in 25 minutes.

Oatmeal cookies with cinnamon, nutmeg, brown sugar, and 3 cups of rolled oats. Bake 8 minutes for chewy or 11 for crispy, a simple spiced classic you can customize.

Sesame seed cookies are an Italian-American holiday classic with a tender shortbread-like dough rolled in toasted sesame seeds before baking. Massive batch (240 cookies) for cookie tins.

Three-layer toasted coconut cake with a buttermilk crumb, coconut and vanilla extract, and a cream cheese frosting loaded with toasted coconut. A classic Southern bake for birthdays and holidays.