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Friday 14 May 2021 06:47:32 GMT

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Ko Chef Dips From : Tuesday - Sunday 10:30 - 18:30 #SAMA28 #womenpower #womenindependent #womenownedbusiness #cheflife #kotaqueen❣️ #kasihustlers

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In the event that you’re almost ready too, I figured I’d drop my favorite pumpkin bread recipe. It maintains that nostalgic fresh pumpkin bread that instantly brings back memories of cozy autumn days as a kid but is a little healthier!! You can always use regular flour or a 1:1 GF blend but I promise whichever way you make it, this is going to be your new go-to for this fall and years to come... #pumpkinbread #fallbaking #fallaesthetic #pumpkin #healthydessert Ingredients 2 eggs 1 cup pumpkin puree 1/4 cup almond or nut butter 1/3 cup maple syrup 1/4 cup coconut oil, melted and cooled 2 tsp vanilla extract 1.5 cups flour or 1:1 gluten free flour blend 1 tbsp pumpkin pie spice 1 tsp baking powder 3/4 tsp baking soda Almond milk (I used about 3 tbsp) Chocolate chips (measure with your heart-l used about 1/3 cup but you can sub for nuts or just forego) Instructions 1. Preheat oven to 350F. Grease and line a loaf pan with parchment paper. Set aside. 2. In a large bowl, beat the eggs until slightly fluffy (about 2 minutes). Add the remaining wet ingredients and mix until combined. 3. Stir in the flour, spices, baking powder and baking soda. Mix until combined. At this point, my batter was a little dry because I only had medium sized eggs. If you find it’s not a liquid-y batter (similar to brownie batter), add a few tbsp at a time of your favorite milk and whisk until you reach your desired consistency. 4. Finally, if using chocolate chips, stir them in. Pour the batter into the prepared loaf pan and top with additional chocolate chips. 5. Bake in preheated oven for 40-50 minutes or until a toothpick inserted comes out mostly clean. Remove from oven and let cool in the pan for a few minutes before removing and slicing.

In the event that you’re almost ready too, I figured I’d drop my favorite pumpkin bread recipe. It maintains that nostalgic fresh pumpkin bread that instantly brings back memories of cozy autumn days as a kid but is a little healthier!! You can always use regular flour or a 1:1 GF blend but I promise whichever way you make it, this is going to be your new go-to for this fall and years to come... #pumpkinbread #fallbaking #fallaesthetic #pumpkin #healthydessert Ingredients 2 eggs 1 cup pumpkin puree 1/4 cup almond or nut butter 1/3 cup maple syrup 1/4 cup coconut oil, melted and cooled 2 tsp vanilla extract 1.5 cups flour or 1:1 gluten free flour blend 1 tbsp pumpkin pie spice 1 tsp baking powder 3/4 tsp baking soda Almond milk (I used about 3 tbsp) Chocolate chips (measure with your heart-l used about 1/3 cup but you can sub for nuts or just forego) Instructions 1. Preheat oven to 350F. Grease and line a loaf pan with parchment paper. Set aside. 2. In a large bowl, beat the eggs until slightly fluffy (about 2 minutes). Add the remaining wet ingredients and mix until combined. 3. Stir in the flour, spices, baking powder and baking soda. Mix until combined. At this point, my batter was a little dry because I only had medium sized eggs. If you find it’s not a liquid-y batter (similar to brownie batter), add a few tbsp at a time of your favorite milk and whisk until you reach your desired consistency. 4. Finally, if using chocolate chips, stir them in. Pour the batter into the prepared loaf pan and top with additional chocolate chips. 5. Bake in preheated oven for 40-50 minutes or until a toothpick inserted comes out mostly clean. Remove from oven and let cool in the pan for a few minutes before removing and slicing.

Replying to @Shannon Rose Marsden steady clutch control #driving #tips #uphill #gradient #hill #start #clutch #control #fyp

Replying to @Shannon Rose Marsden steady clutch control #driving #tips #uphill #gradient #hill #start #clutch #control #fyp

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facts #wlw #couplegoals #lesbiansoftiktok #travel #masc #femme #wlwcouple

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