1,309 high fibre recipes

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

Enjoy these seriously chocolaty and mouth-watering cookies without feeling guilty.

Fiber-rich bread machine loaf with whole wheat flour, oats, and wheat germ. Moist crumb from applesauce and egg substitute for guilt-free sandwich bread.

Chewy, golden whole wheat pretzel bread with a hint of molasses sweetness, topped with sesame seeds and coarse salt. Just toss everything in the bread machine and let it work its magic!

Black beans and black-eyed peas tossed with jalapeños, cherry tomatoes, bell pepper, and fresh cilantro in zesty Italian dressing. No cooking required. The ultimate game day dip for a crowd.

Whole wheat spice muffins with cinnamon, mace, nutmeg, allspice, and ginger sweetened with honey. A warming, low-fat breakfast muffin that smells like the holidays.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

It's easy to make your own delicious granola bar! This recipe is so flexible, you can use whatever nuts or dried fruits you have.

Unlike the classic French toast that's usually high in calories, fat and very rich. This recipe uses 1% milk, egg whites only and whole wheat bread, which makes a much healthier French toast for breakfast that still tastes delicious. Some fresh fruits, a cup of orange juice and a bit maple syrup, a yummy and wholesome breakfast is ready to enjoy.

Fresh strawberries make this nice and tasty tart. Perfect for two people. Light and flaky crust. Enjoy strawberry season.

This banana bread satisfy your sweet tooth and the chocolate cravings at the same time.

Oatmeal pancakes blend rolled oats into flour for high-fiber, low-fat breakfast pancakes with egg whites and skim milk. Nutty, hearty, and ready in 25 minutes.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.

Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.