R E C I P E B O O K

CARYS BAEK
 Hey! :)
Hey there! Stop just before you dive into this recipe book! This book
was carefully made with whole hearts from Carys. My book shows
diversity in baking and how you can easily bake delicious goods from
healthier ingredients!

How does my recipe book work?

This book contains my favourite healthy desserts that I
like to bake probably once a week! All the recipes are
incredibly simple :) I tried baking all of them and there
could be some adjustments within the ingredients from
the original recipe (add or subtract certain amounts) for a
better taste.

Are the "healthy" ingredients fancy and hard to

get?
Nope! all the ingredients should be available at any
grocery stores and they are all affordable!

Have you tried baking these recipes?

Yes! I guarantee the satisfaction and joy of the taste and
the process! I actually came up with two of the recipes
last year during quarantine and it took a few tries to get
the perfect recipe :p

Why did you choose to put yourself into making this

recipe book?
As growing up, I have seen my grandpa unfotunately have to
give up sweets due to his health conditions. He was sincere on
desserts and everyone in our family knew that.
Also, for the past few years of my teen life, it has been tough
to watch a few of my friends struggle to eat desserts and
eventually they build an unwholesome relationship with food
and develop an eating disorder in general. Therefore, through
this project, I am confident I can bring a positive influence to
many people around me and my community!

Alright! Let's get baking!!!

 No bake "caramel"
cookie dough bars
e by Carys!
ad
m
cipe
OW!
R
e
serving: 10 bars W
total time consuming: about 1hr

Ingredients

cookie dough base: 85g maple syrup or honey

50g coconut oil melted*
140g almond flour*
pinch of salt
some chocolate chips

"caramel" base 60g any kind of nut butter

70g maple syrup or honey
50g coconut oil melted
pinch of salt

chocolate topping 75g chocolate chips melted

5g coconut oil melted

*notes* Tips from Carys

- you can use melted butter instead of
coconut oil in this recipe! to to melt them,
melted coconut oil allows the
simply put it in a microwave
melted chocolate chips hold its form
- you can use oat flour or whole wheat
after refrigerated and makes it
flour too! more smooth!
1) prepare a baking sheet with
lined parchment paper

2) add all the cookie dough

base ingredients to a bowl and
mix well

3) place the dough to the

baking sheet, firmly press
then refrigerate while making
the "caramel" base

4) put all the "caramel" base

ingedients into a bowl then
microwave for 30seconds

5) pour over the cookie dough

base then refrigerate until the
"caramel" firms up

6) melt the chocolate chips

and coconut oil then pour over
the "caramel" base then
refrigerate until everything is
firm

7) slice into bars and sprinkle

salt
 chocolate

chip cookies
serving: 8 cookies
total time consuming: ~20 minutes

Ingredients

120g whole wheat flour

or oat flour*
5g of cornstarch
pinch of baking soda +
baking powder + salt
80~100g of granulated
sugar of choice*
60g of unsweetened
applesauce*
30g of coconut oil
melted*
a few drops of vanilla
extract
some chocolate chips

*notes*
- you can just blend your rolled oats with your
blender to make oat flour
-granulated sugar of choice: suggest Monk-fruit
sweetener,or Swerve sugar you can adjust the
amount of sugar by your likings
-for more buttery cookies, reduce the apple sauce
to 40g and put 55g of coconut oil
Tips from Carys
coconut oil and apple sauce works as butter and
cornstarch adds the chewy and softness of the
cookies, whole wheat and oat flour will have a
slight grainy aftertaste but they are still
fantastic
Instructions

1) pre heat oven to 350F

2) line a parchment paper on a

baking sheet

3) in a bowl add applesauce,

coconut oil, sugar and vanilla
until combined

4) add all the dry ingredients

including the chocolate chips
until combined
if the cookie is too dry or
crumbly, add some type of liquid
to thin it out *but not water*

5) form the cookie dough into a

ball like shape then place on the
baking sheet leaving about 5cm
space in between each cookie

6) bake for about 10mins

Avocado brownies
serving: 12 brownies
total time consuming: about
40 minutes

Ingredients

140g almond flour

75g unsweetened cocoa
powder
pinch of salt
about 1 large avocado
mashes
80g coconut oil melted
250g granulated sugar of
choice
splash of vanilla extract
3 eggs room temp
160g chocolate chips

Tips from Carys

- using almond flour gives the healthy brownies the 'chewy'

texture
- instant coffee granules brings out the chocolate taste in the
brownies but you can't taste the coffee in them!
- since all other ingredients are room temperature, egg needs to
be too, or else, it will not mix well with the coconut oil/butter
 Instructions
1) pre heat oven to 350F

2) line a parchment paper on a sqaure pan

or whatever pan you have

3) in a bowl add almond flour, salt, cocoa

powder and mix well

4) in a separate bowl, add mashed

avocado, melted coconut oil, vanilla, sugar
and eggs. Then whisk until no clumps are
seen

5) add the cocoa powder mixture into the

avocado mixture and whisk well

6) add the chocolate chips and pour into

the pan

7) if there are a lot of brownie batter in the

pan, bake for about 40mins. If there are
not as much batter, then bake for about 30
mins.
 lemon cookies
aka "tastes like Starbucks
lemon pound cake"

made by Ca
ipe ry
ec s!
r
serving: 10 cookies
total time consuming: about 30 minutes

Ingredients

30g melted coconut oil

135g maple syrup or honey
lemon juice from 1 whole lemon
splash of vanilla
145g almond flour
200g all purpose flour
3g of baking powder
some lemon zest
pinch of salt

tips from carys

- you can use oat flour or whole wheat flour

but reduce the amount to 180g
- using honey will give thicker and chewier
texture of the cookies
- the more zest, the better
 Instructions

1) pre heat oven to 350F

2) line a parchement paper on a baking sheet

3) In a bowl, add the melted coconut oil,

maple syrup or honey, vanilla, lemon juice
and zest, mix until combined

4) in a separate bowl, whisk in almond flour,

flour of choice, baking powder and salt
making sure everything is mixed well

5) add the flour mixture into the lemon

mixture, mix untila dough is formed

6) shape the dough into a ball, bake for 10-12

mins

7) let cool until hardened

orange cranberry muffins
serving: 12 muffins
total time consuming:

Ingredients

84g coconut flour

5g or 1/2 tsp baking powder
pinch of salt
6 eggs room temp
splash of vanilla
170g maple syrup room temp
2 oranges (juiced and 1
orange zested)
54g melted coconut oil
cranberries to your liking
 Instructions
1) pre heat oven to 350F

2) line muffin cups in a standard

muffin tins

3) in a large bowl, add coconut

flour, baking powder, salt and
cranberries. Mix well until
everything is combined

4) in a separate bowl, add eggs,

maple syrup, vanilla, orange
juice, zests and coconut oil. Mix
well until combined

5) pour the egg batter into the

flour mixture and mix again to
make the muffin batter

6) scoop the batter into the

muffin cups not all the way full
since they rise in the oven

7) bake for 22-25mins let cool

before served

tips from carys

coconut flour absorbs a lot of

moisture, so when it is substituted in
baking with regular flour, the ratio is
about coconut flour 1 : regular flour 4