Sincerely Carolina

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it's a celebration.

by caroline

I know Easter is tomorrow, but I feel like I’ve already jumped over the edge into a straight up sugar-filled-fest. Yesterday was my birthday, so, naturally, we celebrated with gluten-free cupcakes from Gluuteny Bakery.

Make a wish! 

I loved this creative “cake stand” my sister, Amanda, put together at the last minute. All you need is a big plate, a little plate and a wine class turned upside down. Magic!

Thee cupcakes were chocolate with chocolate buttercream icing and a cream filling on the inside. Happy birthday to me indeed. 


The other day I posted on Facebook about this new Earth Balance Coconut Butter I recently found at Whole Foods and I decided to give a shot in a gluten-free and vegan Classic Oatmeal Raisin Cookie recipe I was testing in the kitchen. The results were ultra-yummy …

Classic Oatmeal Raisin Cookies

by The G-Spot

Cook Time: 16-18 minutes

Keywords: bake cookies dessert gluten-free vegetarian vegan gluten free oats cookie

Ingredients (about 32 cookies)

  • 2 Tablespoons flaxseed meal mixed with 6 Tablespoons warm water
  • 1 cup Earth Balance Organic Coconut Butter
  • 1 cup vegan brown sugar
  • 1 teaspoon gluten-free vanilla extract
  • 1-1/2 cups G-Spot Gum- and Gluten-Free Baking Flour Mix
  • 1/2 teaspoon baking soda
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1-1/4 cups gluten-free rolled oats
  • 1 cup raisins


  • If desired, you can substitute Earth Balance Buttery Spread for the coconut butter.


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a baking mat, like this.

In a small bowl, combine the flaxseed meal and warm water., stirring well to combine. Set aside.

Using a standing mixer or hand mixer, begin to cream the butter, brown sugar and vanilla extract. Slowly add the flaxseed mixture, mixing on medium speed until combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and sea salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the oats and raisins. Refrigerate the dough for at least 1 hour.

After dough has chilled, remove from refrigerator and begin scooping balls of dough onto the prepared cookie sheets about 1-inch apart.

Bake cookies for 16 to 18 minutes, or until golden brown. Allow cookies to cool on the tray for 5-7 minutes, then transfer to a wire baking rack to complete cooking process.

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I love these little guys! Oatmeal Raisin cookies are one of my favorites, and I was so happy that this batch did not disappoint. If you are still looking for something to take to Easter brunch, then these are a great choice!

Speaking of Easter, curious about what candy is A-OK for gluten-free eaters? Check out this great updated list from (click below for printable PDF)!

Tonight, I’m celebrating Passover with Dan and tomorrow it’s Easter-egg-huntin’ time! Happy holidays to all of you. ♥