@stoic_statiktok: j'aime les pommes de terre ! @Stoic @Stoic @Stoic #patates #patate #nouilles #purée #connerie #divertissement #pourtoi #pinceenrire #humour #divertir #allocution #réflexion #malheureux #pommedeterre

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Sunday 17 March 2024 10:43:10 GMT

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Stoic :

et toi tu peux te passer des pommes de terre ? 😁😅

2024-03-17 10:44:01

1

JustMe :

Pov : les frites, chips, raclette 😢😢😢😢😢😢

2024-03-17 11:33:55

1

boule de poile :

Chiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiips😭😭😭😭

2024-03-31 20:37:49

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Flourless Lemon Zucchini Cake 🍋🥒 A soft, moist cake made with fresh zucchini, bright lemon, and simple pantry ingredients. Naturally flourless and full of fresh flavor. Ingredients: 2 cups shredded zucchini, squeezed dry 4 large eggs 1/3 cup honey or maple syrup 1/4 cup fresh lemon juice 1 tbsp lemon zest 1 tsp vanilla extract 1 1/2 cups almond flour 2 tbsp cornstarch 1 tsp baking powder 1/4 tsp salt Optional Lemon Glaze: 1/2 cup powdered sweetener or powdered sugar 1–2 tbsp fresh lemon juice Instructions: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. In a large bowl, whisk together the eggs, honey, lemon juice, lemon zest, and vanilla extract. Stir in the almond flour, cornstarch, baking powder, and salt until combined. Fold in the zucchini until evenly distributed. Pour the batter into the prepared pan and smooth the top. Bake for 32–38 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Cool completely in the pan before removing. If using the glaze, whisk together the powdered sweetener and lemon juice until smooth and drizzle over the cooled cake. Makes: 8 slices Meal Prep Tip: Store covered in the refrigerator for up to 5 days. The lemon flavor becomes even brighter after chilling overnight. #FlourlessCake #LemonZucchiniCake #GlutenFreeBaking #EasyDessert #HomemadeTreats

Flourless Lemon Zucchini Cake 🍋🥒 A soft, moist cake made with fresh zucchini, bright lemon, and simple pantry ingredients. Naturally flourless and full of fresh flavor. Ingredients: 2 cups shredded zucchini, squeezed dry 4 large eggs 1/3 cup honey or maple syrup 1/4 cup fresh lemon juice 1 tbsp lemon zest 1 tsp vanilla extract 1 1/2 cups almond flour 2 tbsp cornstarch 1 tsp baking powder 1/4 tsp salt Optional Lemon Glaze: 1/2 cup powdered sweetener or powdered sugar 1–2 tbsp fresh lemon juice Instructions: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. In a large bowl, whisk together the eggs, honey, lemon juice, lemon zest, and vanilla extract. Stir in the almond flour, cornstarch, baking powder, and salt until combined. Fold in the zucchini until evenly distributed. Pour the batter into the prepared pan and smooth the top. Bake for 32–38 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Cool completely in the pan before removing. If using the glaze, whisk together the powdered sweetener and lemon juice until smooth and drizzle over the cooled cake. Makes: 8 slices Meal Prep Tip: Store covered in the refrigerator for up to 5 days. The lemon flavor becomes even brighter after chilling overnight. #FlourlessCake #LemonZucchiniCake #GlutenFreeBaking #EasyDessert #HomemadeTreats

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