8,375 high fibre recipes

Buttery pecan snowball cookies rolled in powdered sugar. No eggs, no leavening, just six ingredients for a crumbly, melt-in-your-mouth shortbread-style cookie.

Savory lentils soaked overnight and simmered tender with sauteed onions in olive oil or bacon fat and a dash of hot sauce. A simple, hearty side dish with just 5 ingredients.

Whole wheat pizza dough made with a blend of whole wheat and white flour for a nutty, chewy crust. Simple yeast dough that makes two crusts from scratch.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Cinnamon candied pecans with a crunchy egg white and sugar coating baked low and slow at 225F. Five ingredients and utterly addictive for snacking or gifting.

Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.

Jumble berry pie with fresh blueberries, raspberries, and blackberries in a buttery single crust. A simple three-berry pie with a thick, bubbly filling and just five minutes of prep.

No-cook summer couscous salad with fresh and sun-dried tomatoes, black olives, mint, coriander, parsley, and garlic in olive oil. A light, herby Mediterranean side dish.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Lima bean cheese bake with cheddar, ketchup, and milk in a bubbly casserole thickened with wheat flour. A six-ingredient vegetarian baked bean dish with a cheesy top.

No-bake peanut butter Rice Chex cookies with pecans, sugar, and corn syrup. A crunchy, chewy candy cookie that sets on wax paper in minutes with no oven needed.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.

Hearty vegetable burgers with bulgur, walnuts, chickpeas, mushrooms, tahini, and sunflower seeds seasoned with cumin and dill. Vegan and packed with protein.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.