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@garbo.zhu: Trip to China part 4! Let me know what you want see to me to talk about next in my city GuangZhou! #travel #chinatiktok #guangzhou

garbo.zhu
garbo.zhu
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Region: US
Friday 21 October 2022 09:34:51 GMT
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yayhl
Liya 🦆 :
U so talented and beautiful 🥺
2022-10-21 14:48:09
0
helena_cintra
HCM :
No one: And I make grumpy ceramics for a living
2023-01-04 14:52:25
0
yappamatchalatte
yappamatchalatte :
yesss gurl used to live in gz pre covid. miss all my friends so much 😭. u giving me dose of gz!
2022-10-23 14:44:08
0
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🍋🌸 PALEO PINK LEMONADE BUNDT CAKE 🌸🍋 If sunshine had a flavor, it would taste like this. This Paleo Pink Lemonade Bundt Cake is soft, buttery, perfectly sweet, packed with fresh lemon flavor, and topped with a dreamy pink glaze. It’s grain-free, refined sugar-free, and the perfect centerpiece for spring and summer gatherings. ✨ Recipe Below ✨ Cake Ingredients • 1/2 cup ghee, room temperature (or coconut oil) • 1/2 cup Greek yogurt • 1 1/3 cups pure maple sugar or coconut sugar • Zest of 1 lemon • 1/4 cup fresh lemon juice • 2 tsp vanilla extract • 1/2 tsp almond extract • 5 large eggs, room temperature • 3 cups blanched almond flour • 3/4 cup tapioca flour (or arrowroot flour) • 1 tsp aluminum-free baking powder • 1/2 tsp baking soda • 1/4 tsp fine sea salt Optional Lemon Glaze • 1 cup powdered monk fruit sweetener or raw powdered sugar • 1 Tbsp fresh lemon juice • 2 tsp milk (plus more as needed) Directions 1. Preheat oven to 350°F and generously grease a Bundt pan. 2. In a large bowl, beat together the ghee, Greek yogurt, maple sugar, and lemon zest until light and fluffy. 3. Mix in the lemon juice, vanilla extract, almond extract, and eggs one at a time. 4. In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and sea salt. 5. Slowly add the dry ingredients to the wet ingredients and mix until fully combined. 6. Transfer batter to the prepared Bundt pan and smooth the top. 7. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean. 8. Cool in the pan for 15–20 minutes before carefully transferring to a wire rack to cool completely. 9. For the glaze, whisk together powdered monk fruit, lemon juice, and milk until smooth. Drizzle over the cooled cake. 10. Garnish with fresh berries and enjoy! Save this recipe for your next brunch, baby shower, Easter celebration, summer picnic, or whenever you’re craving something bright, beautiful, and made with real-food ingredients. 💕 Comment LEMON if you’re making this one! 🍋 #PaleoRecipes #PaleoDessert #LemonCake #BundtCake #RealFoodRecipes
🍋🌸 PALEO PINK LEMONADE BUNDT CAKE 🌸🍋 If sunshine had a flavor, it would taste like this. This Paleo Pink Lemonade Bundt Cake is soft, buttery, perfectly sweet, packed with fresh lemon flavor, and topped with a dreamy pink glaze. It’s grain-free, refined sugar-free, and the perfect centerpiece for spring and summer gatherings. ✨ Recipe Below ✨ Cake Ingredients • 1/2 cup ghee, room temperature (or coconut oil) • 1/2 cup Greek yogurt • 1 1/3 cups pure maple sugar or coconut sugar • Zest of 1 lemon • 1/4 cup fresh lemon juice • 2 tsp vanilla extract • 1/2 tsp almond extract • 5 large eggs, room temperature • 3 cups blanched almond flour • 3/4 cup tapioca flour (or arrowroot flour) • 1 tsp aluminum-free baking powder • 1/2 tsp baking soda • 1/4 tsp fine sea salt Optional Lemon Glaze • 1 cup powdered monk fruit sweetener or raw powdered sugar • 1 Tbsp fresh lemon juice • 2 tsp milk (plus more as needed) Directions 1. Preheat oven to 350°F and generously grease a Bundt pan. 2. In a large bowl, beat together the ghee, Greek yogurt, maple sugar, and lemon zest until light and fluffy. 3. Mix in the lemon juice, vanilla extract, almond extract, and eggs one at a time. 4. In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and sea salt. 5. Slowly add the dry ingredients to the wet ingredients and mix until fully combined. 6. Transfer batter to the prepared Bundt pan and smooth the top. 7. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean. 8. Cool in the pan for 15–20 minutes before carefully transferring to a wire rack to cool completely. 9. For the glaze, whisk together powdered monk fruit, lemon juice, and milk until smooth. Drizzle over the cooled cake. 10. Garnish with fresh berries and enjoy! Save this recipe for your next brunch, baby shower, Easter celebration, summer picnic, or whenever you’re craving something bright, beautiful, and made with real-food ingredients. 💕 Comment LEMON if you’re making this one! 🍋 #PaleoRecipes #PaleoDessert #LemonCake #BundtCake #RealFoodRecipes

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