@regele_bandera_1: #datinima❤️ #lamultiani #saajungapeforyou #foryoupage❤️❤️ #egreu

Antonio._.Hazz
Antonio._.Hazz
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Thursday 28 August 2025 19:14:09 GMT
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mariiaa.stl
Stănilă Maria :
La mulți ani
2025-08-28 20:08:43
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flori.pasurica
Flori pasurica :
La mulți ani fericiți și sănătoși
2025-08-31 11:32:04
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valymateii
Valy.Matei😏 :
la multi ani
2025-08-29 07:34:28
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My Hot Detox Flax Wraps are perfect as a replacement for sandwich bread 🌯. I love them with every filling imaginable 😍: Breakfast 🥚🥑🍅 eggs, avocado, tomato, cilantro, sugar-free mayo Lunch 🍗🥬 Chicken, bell pepper, sauerkraut, lettuce, cashew dip Dessert🍌🍯 Banana, nut butter, honey, cinnamon Let's get baking! This recipe makes 6 wraps and they freeze well, so make a double batch if you want! INGREDIENTS: 1 1/2 cups whole flaxseeds (to make 2 cups ground flaxseeds) 1 1/2 cups filtered water 2 cups grated carrots (use a food processor) 🥕 2 Tbsp coconut oil 2 Tbsp organic lemon juice 🍋 1 Tbsp dried parsley or cilantro or 1/4 cup chopped fresh 🌿 1 Tbsp onion flakes or 1/4 cup chopped fresh onion 2 tsp Italian seasoning (basil, oregano, rosemary, sage, savory and thyme) 1/2 tsp ground turmeric 🧡 1/4 tsp ground ginger 1/2 tsp pink rock or gray sea salt DIRECTIONS: 1. Using a clean spice or coffee grinder, grind the flaxseeds. (If you don’t have a grinder, use preground seeds.) Transfer ground flaxseeds to a bowl, add the water and mix well. Set aside. 2. In a food processor, combine all of the ingredients except the grated carrots. Add the flax mixture. Process until smooth, occasionally stopping to scrape down the sides of the work bowl. At the end, add the grated carrots and pulse just a few times so the carrots maintain their texture. 3. Preheat the oven to 150°F or dehydrator to 125°F. Line a few baking sheets or dehydrator trays with parchment paper. With moistened hands, spread 1/2 cup of the mixture as evenly as possible in a circular motion until it’s spread as thinly as a tortilla (1/8 of an inch). Repeat with the rest of the mixture. You should end up with 6 wraps. 4. Bake in the oven for 5 to 7 hours or dehydrate for 5 to 8 hours, flipping the wraps halfway through the time to ensure even drying. Avoid doing this overnight. If you go too long without checking, the wraps may lose their pliability and resemble a cracker. 5. Remove from the oven and let the wraps cool for 20 minutes, then place in a resealable bag so they stay moist and soft. Will keep for 1 week in a sealed bag in the fridge or up to 4 months in the freezer.
My Hot Detox Flax Wraps are perfect as a replacement for sandwich bread 🌯. I love them with every filling imaginable 😍: Breakfast 🥚🥑🍅 eggs, avocado, tomato, cilantro, sugar-free mayo Lunch 🍗🥬 Chicken, bell pepper, sauerkraut, lettuce, cashew dip Dessert🍌🍯 Banana, nut butter, honey, cinnamon Let's get baking! This recipe makes 6 wraps and they freeze well, so make a double batch if you want! INGREDIENTS: 1 1/2 cups whole flaxseeds (to make 2 cups ground flaxseeds) 1 1/2 cups filtered water 2 cups grated carrots (use a food processor) 🥕 2 Tbsp coconut oil 2 Tbsp organic lemon juice 🍋 1 Tbsp dried parsley or cilantro or 1/4 cup chopped fresh 🌿 1 Tbsp onion flakes or 1/4 cup chopped fresh onion 2 tsp Italian seasoning (basil, oregano, rosemary, sage, savory and thyme) 1/2 tsp ground turmeric 🧡 1/4 tsp ground ginger 1/2 tsp pink rock or gray sea salt DIRECTIONS: 1. Using a clean spice or coffee grinder, grind the flaxseeds. (If you don’t have a grinder, use preground seeds.) Transfer ground flaxseeds to a bowl, add the water and mix well. Set aside. 2. In a food processor, combine all of the ingredients except the grated carrots. Add the flax mixture. Process until smooth, occasionally stopping to scrape down the sides of the work bowl. At the end, add the grated carrots and pulse just a few times so the carrots maintain their texture. 3. Preheat the oven to 150°F or dehydrator to 125°F. Line a few baking sheets or dehydrator trays with parchment paper. With moistened hands, spread 1/2 cup of the mixture as evenly as possible in a circular motion until it’s spread as thinly as a tortilla (1/8 of an inch). Repeat with the rest of the mixture. You should end up with 6 wraps. 4. Bake in the oven for 5 to 7 hours or dehydrate for 5 to 8 hours, flipping the wraps halfway through the time to ensure even drying. Avoid doing this overnight. If you go too long without checking, the wraps may lose their pliability and resemble a cracker. 5. Remove from the oven and let the wraps cool for 20 minutes, then place in a resealable bag so they stay moist and soft. Will keep for 1 week in a sealed bag in the fridge or up to 4 months in the freezer.

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