155 low sugar recipes

Oatmeal cooked with ham or bacon, chilled overnight in a loaf pan, sliced thick, and pan-fried in butter until golden and crisp. An old-fashioned breakfast served with syrup. Think savory oatmeal meets scrapple.

Halloween cupcakes decorated with an elegant chocolate spider web and spider made from piped melted chocolate. This impressive edible decoration freezes solid for easy handling.

Therapeutic oatmeal cookies where you squeeze, smash, and beat the dough to release stress: brown sugar, margarine, oats, and flour become tender cookies through aggression.

Homemade hummus from scratch with tahini, lemon juice, garlic, olive oil, and coriander. Blended smooth using the chickpea cooking liquid for the creamiest dip you will ever scoop with pita.

Five-ingredient frosted toffee bars with a chewy oat-brown sugar base topped with melted semi-sweet chocolate and chopped peanuts. Simple, crunchy, and no-fuss baking.

Black pepper focaccia with freshly cracked pepper in the dough, dimpled crust glossed with olive oil, flaky sea salt, and fresh thyme. Steam-baked for a bakery-style crackle and a pillowy middle.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Homemade Thai red curry paste with dried chilies, garlic, lemongrass, coriander root, cumin, and shrimp paste. Stores for months and beats anything from a jar.

Basic cooked beans in a pressure cooker: master method for transforming any dried bean into tender, flavorful beans in about an hour. No canned cans required, batch-friendly, freezer-ready.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

This vegan tofu turkey is the plant-based centerpiece your holiday table needs. Five pounds of pressed tofu shaped into a roast, stuffed with your favorite filling, then basted with nutty sesame oil and soy sauce until golden and crispy.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Homemade tahini from scratch with just toasted sesame seeds and oil. Smooth, nutty paste for hummus, baba ganoush, salad dressings, and Middle Eastern cooking. Keeps for months in the fridge.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Thai-style sweet mung bean soup with brown sugar and fresh ginger, simmered until creamy. A warm, comforting 3-ingredient Asian dessert that's naturally vegan and high in protein.