@imperialaquila5: Vive le bonapartisme #napoleon3 #napoleon #fyp #social #france

⚒️imperialaquila🇫🇷

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Region: FR

Wednesday 10 June 2026 10:00:14 GMT

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🐝🦅🇫🇷☨𝕴𝖇𝖆𝖓☨🏳️⚜️✝️ :

Quand j’apprends sur Napoléon 3 je me rend compte qu’il est bien mieux que Napoléon 1

2026-06-10 10:18:08

5

🇷🇴 𝗜𝘂𝗹𝗶𝗮𝗻 🇦🇱 🎭 :

i don't know french but Napoleon the thrid was based

2026-06-12 18:23:32

0

𝕬𝖑𝖎𝖝☨🐝 :

Napoléon III nous sommes là pour faire vivre tes idées !!🇫🇷🐝

2026-06-10 10:22:32

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13g protein, ready in 30 min Bread Rolls Recipe ⬇️💝 400g Greek Yogurt 3 eggs 40g seeds (I used micro seeds) 2.5 tsp baking powder 1/4 tsp bicarbonate of soda 400g plain flour 1 tsp salt 1 tsp oil Preheat your oven to 210C line a large baking tray with parchment paper (I spread a dash of oil down first to stop the paper moving around) brush a little olive oil on top of the paper. Mix the flour with baking powder and soda set aside. Whisk the eggs and yogurt until it’s smooth with little bubbles. This takes under 1 minute. Add the flour mix, the seeds and the salt and mix with a spatula until it’s all fully combined. That’s it! Spoon out straight into the tray into 8 piles. You may need to use your finger to push down the mixture. Leave the buns to settle for 2-3 min and then straight in the oven. Bake at 210C middle to low shelf for 10 min. Turn down to 190C and bake for another 8-10 min. Put the baking dish on a cooling rack leave for 10 min then move the buns onto the rack to cool. (The cool really quickly) Store airtight for 2-3 days or my preferred option for the ones we won’t eat in 24 hours slice open and freeze airtight as soon as they’re cool. Defrost airtight in a few hours. I fill these for my kids with butter and grated Chedder put in a freezer bag and they go straight in the lunchbox from frozen Enjoy D 🫶 #fyp #breadtok #bread #easybread #healthybread

13g protein, ready in 30 min Bread Rolls Recipe ⬇️💝 400g Greek Yogurt 3 eggs 40g seeds (I used micro seeds) 2.5 tsp baking powder 1/4 tsp bicarbonate of soda 400g plain flour 1 tsp salt 1 tsp oil Preheat your oven to 210C line a large baking tray with parchment paper (I spread a dash of oil down first to stop the paper moving around) brush a little olive oil on top of the paper. Mix the flour with baking powder and soda set aside. Whisk the eggs and yogurt until it’s smooth with little bubbles. This takes under 1 minute. Add the flour mix, the seeds and the salt and mix with a spatula until it’s all fully combined. That’s it! Spoon out straight into the tray into 8 piles. You may need to use your finger to push down the mixture. Leave the buns to settle for 2-3 min and then straight in the oven. Bake at 210C middle to low shelf for 10 min. Turn down to 190C and bake for another 8-10 min. Put the baking dish on a cooling rack leave for 10 min then move the buns onto the rack to cool. (The cool really quickly) Store airtight for 2-3 days or my preferred option for the ones we won’t eat in 24 hours slice open and freeze airtight as soon as they’re cool. Defrost airtight in a few hours. I fill these for my kids with butter and grated Chedder put in a freezer bag and they go straight in the lunchbox from frozen Enjoy D 🫶 #fyp #breadtok #bread #easybread #healthybread

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