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EL ALTEÑO Y LA GRINGA
EL ALTEÑO Y LA GRINGA
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Region: US
Wednesday 16 July 2025 19:55:08 GMT
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urieldaniels8881
URIEL DANIELS 🦕 :
😳😂
2025-07-16 20:36:18
2
crisalcantar1
crisalcantar1 :
😂😂
2025-07-21 15:08:56
0
desmadrejalos5
EL ALTEÑO Y LA GRINGA :
@1charlie95 @Studio Zendy @somos animales de la granja 😇 @Cuca Salcedo @Joanao Ordoñez @animales_y_plantas
2025-07-16 20:20:07
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منو مثلي هيج#mmmmmmmmmmmmmmmmmmmmmmmm #foryoupage #فوريو #الشعب_الصيني_ماله_حل😂😂 #شتبوستر
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🍌 THE BANANA BREAD EVERYONE IS MAKING THIS WEEKEND. Soft. Moist. Packed with protein. If you’ve got 3 ripe bananas on the bench, don’t let them go to waste… make this High-Protein Cinnamon Crunch Banana Bread instead. Made with almond meal and protein-rich cottage cheese, every slice delivers around 10g of protein while staying naturally gluten-free and beautifully moist. The cinnamon crunch topping bakes into the most irresistible golden crust and makes your whole kitchen smell amazing. Perfect for breakfast, lunchboxes, afternoon tea or with your morning coffee. I have a feeling this one is going to become a new favourite. 🤎 🧡SAVE this recipe for your weekend baking. ✨ SHARE it with friends who love to bake. 🧡FOLLOW @teresacutterchef for more healthy recipes that truly love you back. 🍌 HIGH-PROTEIN CINNAMON CRUNCH BANANA BREAD Serves 10 Approx. per slice ✨ 10g protein ✨ About 230 calories ✨ Naturally gluten-free Banana Bread • 60 ml extra virgin olive oil, macadamia oil or avocado oil (I used @fancyfarmermacadamia ) • 3 ripe bananas, mashed (about 450 g) • 3 large eggs • 1 tsp vanilla extract • 160 g cottage cheese (about ½ cup, piled high) or ricotta • ¼ cup maple syrup or honey • 225 g almond meal (ground almonds) • 2 tsp baking powder • 1 tsp ground cinnamon • ½ tsp sea salt Cinnamon Crunch Topping • 2 tbsp coconut sugar or raw sugar • 2 tsp ground cinnamon • 2 tsp almond meal Method Preheat the oven to 170°C fan-forced (180°C conventional / 350°F). Line a loaf tin with baking paper. Whisk together the bananas, oil, eggs, vanilla, cottage cheese and maple syrup until smooth. Fold through the almond meal, baking powder, cinnamon and sea salt until just combined. Pour the batter into the prepared loaf tin. Mix together the topping ingredients, sprinkle evenly over the batter and gently swirl through the surface with a knife. Bake for 50–55 minutes, or until golden and a skewer inserted into the centre comes out clean. Allow the loaf to rest for 30 minutes before slicing. ✨ Soft. ✨ Moist. ✨ High in protein. ✨ Finished with the most delicious cinnamon crunch. Full recipe, nutrition and more nourishing recipes on teresacutter.com #bananabread
🍌 THE BANANA BREAD EVERYONE IS MAKING THIS WEEKEND. Soft. Moist. Packed with protein. If you’ve got 3 ripe bananas on the bench, don’t let them go to waste… make this High-Protein Cinnamon Crunch Banana Bread instead. Made with almond meal and protein-rich cottage cheese, every slice delivers around 10g of protein while staying naturally gluten-free and beautifully moist. The cinnamon crunch topping bakes into the most irresistible golden crust and makes your whole kitchen smell amazing. Perfect for breakfast, lunchboxes, afternoon tea or with your morning coffee. I have a feeling this one is going to become a new favourite. 🤎 🧡SAVE this recipe for your weekend baking. ✨ SHARE it with friends who love to bake. 🧡FOLLOW @teresacutterchef for more healthy recipes that truly love you back. 🍌 HIGH-PROTEIN CINNAMON CRUNCH BANANA BREAD Serves 10 Approx. per slice ✨ 10g protein ✨ About 230 calories ✨ Naturally gluten-free Banana Bread • 60 ml extra virgin olive oil, macadamia oil or avocado oil (I used @fancyfarmermacadamia ) • 3 ripe bananas, mashed (about 450 g) • 3 large eggs • 1 tsp vanilla extract • 160 g cottage cheese (about ½ cup, piled high) or ricotta • ¼ cup maple syrup or honey • 225 g almond meal (ground almonds) • 2 tsp baking powder • 1 tsp ground cinnamon • ½ tsp sea salt Cinnamon Crunch Topping • 2 tbsp coconut sugar or raw sugar • 2 tsp ground cinnamon • 2 tsp almond meal Method Preheat the oven to 170°C fan-forced (180°C conventional / 350°F). Line a loaf tin with baking paper. Whisk together the bananas, oil, eggs, vanilla, cottage cheese and maple syrup until smooth. Fold through the almond meal, baking powder, cinnamon and sea salt until just combined. Pour the batter into the prepared loaf tin. Mix together the topping ingredients, sprinkle evenly over the batter and gently swirl through the surface with a knife. Bake for 50–55 minutes, or until golden and a skewer inserted into the centre comes out clean. Allow the loaf to rest for 30 minutes before slicing. ✨ Soft. ✨ Moist. ✨ High in protein. ✨ Finished with the most delicious cinnamon crunch. Full recipe, nutrition and more nourishing recipes on teresacutter.com #bananabread
Cuando quiero un snack y sentirme un poquito más ligera. 🍓 @FOODOLOGY US #kyliejelly #redjellystick #cuttingjelly
Cuando quiero un snack y sentirme un poquito más ligera. 🍓 @FOODOLOGY US #kyliejelly #redjellystick #cuttingjelly
O baile segue.. 🕺🏾
O baile segue.. 🕺🏾


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