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@dream.design72: تصميم بشارة مولودة جديد 🤱🏻👶🏻 لطلب تصميم راسلونا على رسايل الصفحة أو رقم الواتساب #creatorsearchinsights #بشارة_مواليد #بشارة_مولودة #الشعب_الصيني_ماله_حل😂😂 #foryoupage

Dream Design
Dream Design
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Wednesday 09 April 2025 15:42:50 GMT
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ماعرفش غير حبك ياجميل 🫂🫀🅰️🫶❤️👉 #احبك_موت❤😘 #حب_بلا_حدود❤️👉 #تصميم_فيديوهات🎶🎤🎬تصميمي #لايك_متابعه_حركة_الاكسبلور❤🦋explorer
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They also deliver around 9 g of protein and 7 g of fiber per muffin. I make them when I want breakfast sorted for the week. They freeze beautifully, travel well, and keep you full for hours. In other words: a proper breakfast, not a snack pretending to be one. Makes 8 large muffins Ingredients * 1 cup (120 g) dried buckwheat groats, soaked overnight and drained * 2 medium carrots (180–200 g), freshly grated * 2 eggs * ⅓ cup (80 ml) maple syrup * ¼ cup (60 ml) olive oil * 2 tbsp plain yogurt * 2 tsp apple cider vinegar * 1 tsp vanilla extract * Zest of 1 large orange * ⅔ cup (80 g) pumpkin seeds, finely ground (see note) * ½ cup (60 g) almond flour * 2 tbsp chia seeds * 50 g Medjool dates, finely chopped * 1 tsp baking powder * ½ tsp baking soda * 1½ tsp cinnamon * ¾ tsp ground ginger * ¼ tsp nutmeg * 1 tsp fine sea salt Chocolate Centre * 60 g dark chocolate (70–85%), divided into 8 pieces Method 1. The night before, soak the buckwheat groats in cold water. Drain and rinse well before using. 2. Preheat the oven to 350°F / 175°C and line a standard muffin tin, filling 8 cups. 3. Add the buckwheat groats, eggs, maple syrup, olive oil, yogurt, apple cider vinegar, vanilla, and orange zest to a blender. Blend until completely smooth. 4. Transfer to a bowl and stir in the grated carrots, ground pumpkin seeds, almond flour, chia seeds, dates, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. 5. Let the batter sit for 10 minutes. 6. Fill the muffin cups halfway. Press a piece of dark chocolate into the centre of each. 7. Cover with the remaining batter. 8. Bake for 22–26 minutes, or until the tops spring back lightly when touched. 9. Allow to cool for at least 15 minutes. They may still look slightly moist inside when warm -that's normal. Once fully cooled they slice and freeze beautifully. Note: To grind the pumpkin seeds, blitz them in a food processor or blender until they resemble coarse flour. Don't over-process or they'll turn into butter. Enjoy <3 #womenshealth #guthealth #Iron #microbiome #anemia
They also deliver around 9 g of protein and 7 g of fiber per muffin. I make them when I want breakfast sorted for the week. They freeze beautifully, travel well, and keep you full for hours. In other words: a proper breakfast, not a snack pretending to be one. Makes 8 large muffins Ingredients * 1 cup (120 g) dried buckwheat groats, soaked overnight and drained * 2 medium carrots (180–200 g), freshly grated * 2 eggs * ⅓ cup (80 ml) maple syrup * ¼ cup (60 ml) olive oil * 2 tbsp plain yogurt * 2 tsp apple cider vinegar * 1 tsp vanilla extract * Zest of 1 large orange * ⅔ cup (80 g) pumpkin seeds, finely ground (see note) * ½ cup (60 g) almond flour * 2 tbsp chia seeds * 50 g Medjool dates, finely chopped * 1 tsp baking powder * ½ tsp baking soda * 1½ tsp cinnamon * ¾ tsp ground ginger * ¼ tsp nutmeg * 1 tsp fine sea salt Chocolate Centre * 60 g dark chocolate (70–85%), divided into 8 pieces Method 1. The night before, soak the buckwheat groats in cold water. Drain and rinse well before using. 2. Preheat the oven to 350°F / 175°C and line a standard muffin tin, filling 8 cups. 3. Add the buckwheat groats, eggs, maple syrup, olive oil, yogurt, apple cider vinegar, vanilla, and orange zest to a blender. Blend until completely smooth. 4. Transfer to a bowl and stir in the grated carrots, ground pumpkin seeds, almond flour, chia seeds, dates, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. 5. Let the batter sit for 10 minutes. 6. Fill the muffin cups halfway. Press a piece of dark chocolate into the centre of each. 7. Cover with the remaining batter. 8. Bake for 22–26 minutes, or until the tops spring back lightly when touched. 9. Allow to cool for at least 15 minutes. They may still look slightly moist inside when warm -that's normal. Once fully cooled they slice and freeze beautifully. Note: To grind the pumpkin seeds, blitz them in a food processor or blender until they resemble coarse flour. Don't over-process or they'll turn into butter. Enjoy <3 #womenshealth #guthealth #Iron #microbiome #anemia
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