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@sibenik.hrvatska:

Šibenik Hrvatska
Šibenik Hrvatska
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Wednesday 05 August 2026 17:41:51 GMT
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marijo.tudja
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2026-08-07 12:49:44
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東京アイドル劇場2025年6月 にゃんこタウンTOKYO ももにゃんで 「CAT′S EYE」 ももにゃんの可愛らしさ爆発＼(^o^)／ ＃ももにゃん ＃東京アイドル劇場
東京アイドル劇場2025年6月 にゃんこタウンTOKYO ももにゃんで 「CAT′S EYE」 ももにゃんの可愛らしさ爆発＼(^o^)／ ＃ももにゃん ＃東京アイドル劇場
We're Hiring... #funnywork #callcenterlife #worklife #egypt #fyp
We're Hiring... #funnywork #callcenterlife #worklife #egypt #fyp


#UK #pubgmobail @RICH・OMAR 👑 @RICH • ПУШТУН 🇦🇫🇷🇺 @RICH • ZAYN @بغلانی هلک 🤞❤️ for liking song😣🙂😣
#UK #pubgmobail @RICH・OMAR 👑 @RICH • ПУШТУН 🇦🇫🇷🇺 @RICH • ZAYN @بغلانی هلک 🤞❤️ for liking song😣🙂😣
THE RECIPE YOU'VE ALL BEEN WAITING FOR 🫐🫐 A little over a week ago, we shared a glimpse of this blueberry oat loaf on our stories, and we've never had so many of you asking for the recipe. So, here it is. Made with sweet blueberries and hearty oats, it's one of those bakes that's just as delicious warm from the oven as it is sliced up over the next few days. Perfect with a cup of tea, packed into lunchboxes or enjoyed as an afternoon snack. We can't wait to see you baking this one 💙 Makes 1 loaf 160g oats 160g ground almonds 160g plain white flour + extra for dusting blueberries 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1/8 teaspoon fine sea salt 350ml soya milk 80g coconut oil, melted 3 1/3 tablespoons maple syrup 1 teaspoon vanilla extract 100g coconut sugar 150g blueberries 1. Grease and line a 10cm x 20cm x 6cm / 4″ x 8″ x 3” loaf tin. 2. Preheat oven to 180°C / 160°C fan / 350°F. 3. Place the oats into a blender or NutriBullet and blitz until fine. 4. Place the ground oats into a large bowl with the ground almonds, flour, baking powder, bicarbonate of soda and fine sea salt. Whisk until no lumps remain. 5. Place the soy milk, melted coconut oil, maple syrup, vanilla (if using) and coconut sugar into another bowl or jug. Whisk to combine. 6. Place most of the blueberries (reserving a very small handful for the top of the loaf) into a medium bowl; dust with a little flour and toss to coat. This ensures that the berries don’t sink to the bottom of the loaf during baking; the blueberries reserved for the topping don’t need it. 7. Pour the wet ingredients into the dry ingredients and stir until just combined. Then stir through the flour-dusted blueberries and gently mix until incorporated. 8. Pour the mixture into the prepared loaf tin. Top with the reserved blueberries, plus a sprinkle of oats. 9. Place into the preheated oven for 55–60 minutes until risen and golden brown. 10. Remove from the oven and allow to cool completely before serving (this takes 2–3 hours).
THE RECIPE YOU'VE ALL BEEN WAITING FOR 🫐🫐 A little over a week ago, we shared a glimpse of this blueberry oat loaf on our stories, and we've never had so many of you asking for the recipe. So, here it is. Made with sweet blueberries and hearty oats, it's one of those bakes that's just as delicious warm from the oven as it is sliced up over the next few days. Perfect with a cup of tea, packed into lunchboxes or enjoyed as an afternoon snack. We can't wait to see you baking this one 💙 Makes 1 loaf 160g oats 160g ground almonds 160g plain white flour + extra for dusting blueberries 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1/8 teaspoon fine sea salt 350ml soya milk 80g coconut oil, melted 3 1/3 tablespoons maple syrup 1 teaspoon vanilla extract 100g coconut sugar 150g blueberries 1. Grease and line a 10cm x 20cm x 6cm / 4″ x 8″ x 3” loaf tin. 2. Preheat oven to 180°C / 160°C fan / 350°F. 3. Place the oats into a blender or NutriBullet and blitz until fine. 4. Place the ground oats into a large bowl with the ground almonds, flour, baking powder, bicarbonate of soda and fine sea salt. Whisk until no lumps remain. 5. Place the soy milk, melted coconut oil, maple syrup, vanilla (if using) and coconut sugar into another bowl or jug. Whisk to combine. 6. Place most of the blueberries (reserving a very small handful for the top of the loaf) into a medium bowl; dust with a little flour and toss to coat. This ensures that the berries don’t sink to the bottom of the loaf during baking; the blueberries reserved for the topping don’t need it. 7. Pour the wet ingredients into the dry ingredients and stir until just combined. Then stir through the flour-dusted blueberries and gently mix until incorporated. 8. Pour the mixture into the prepared loaf tin. Top with the reserved blueberries, plus a sprinkle of oats. 9. Place into the preheated oven for 55–60 minutes until risen and golden brown. 10. Remove from the oven and allow to cool completely before serving (this takes 2–3 hours).

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