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@gazette.sportive: Mes avis tennis pour les matchs de l’ATP 250 de CHENGDU, qui auront lieux dans la nuit de mercredi à jeudi ! #avistennis #tennis #avisgratuit #atp250 #chengdu

gazette.sportive
gazette.sportive
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Region: FR
Tuesday 22 September 2026 19:08:36 GMT
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amardi__
AMARDI :
Let’s go !
2026-09-22 19:10:55
0
em3519
wawane :
Tennis reprend 💪
2026-09-22 19:16:27
1
gazette.sportive
gazette.sportive :
Vos avis ? 👇
2026-09-22 19:10:13
0
lemaxxxxxx
Maxence :
Allez !
2026-09-22 19:10:36
0
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Let’s be friends 😘 Top 8 Free Pumpkin Streusel Muffins (6) • ¾ cup King Arthur Gluten-Free 1:1 Flour • ⅓ cup pumpkin puree • 3 tbsp maple syrup • 2 tbsp melted coconut oil or avocado oil • 3 tbsp coconut milk • 1 flax egg (1 tbsp ground flax + 3 tbsp water) • ¾ tsp baking powder • ¼ tsp baking soda • Pinch of salt • 1 tsp apple cider vinegar • ½ tsp vanilla extract Oat Streusel: • 2 tbsp oats • 1 tbsp coconut sugar • 1 tbsp King Arthur Gluten-Free 1:1 Flour • 1 tbsp melted coconut oil or avocado oil • Tiny pinch of salt Directions: 1. Preheat oven to 350°F and line 6 muffin cups. 2. Make the flax egg by mixing 1 tbsp ground flax with 3 tbsp water. Let it sit for about 5 minutes to thicken. 3. In a bowl, mix the pumpkin puree, maple syrup, melted oil, coconut milk, flax egg, vanilla, and apple cider vinegar. 4. Add the gluten-free flour, baking powder, baking soda, and salt. Stir gently until just combined. 5. Divide the batter evenly between 6 muffin cups. 6. To make the streusel, mix the oats, coconut sugar, flour, and salt. Stir in the melted oil until crumbly. 7. Sprinkle the streusel evenly over the muffins. 8. Bake for about 18–22 minutes, or until a toothpick comes out with a few moist crumbs. 9. Let cool for about 10 minutes before removing from the pan. Top 8 friendly** #eczemaawareness #foodallergyawareness #toddlerrecipes #eczema #eczemamom
Let’s be friends 😘 Top 8 Free Pumpkin Streusel Muffins (6) • ¾ cup King Arthur Gluten-Free 1:1 Flour • ⅓ cup pumpkin puree • 3 tbsp maple syrup • 2 tbsp melted coconut oil or avocado oil • 3 tbsp coconut milk • 1 flax egg (1 tbsp ground flax + 3 tbsp water) • ¾ tsp baking powder • ¼ tsp baking soda • Pinch of salt • 1 tsp apple cider vinegar • ½ tsp vanilla extract Oat Streusel: • 2 tbsp oats • 1 tbsp coconut sugar • 1 tbsp King Arthur Gluten-Free 1:1 Flour • 1 tbsp melted coconut oil or avocado oil • Tiny pinch of salt Directions: 1. Preheat oven to 350°F and line 6 muffin cups. 2. Make the flax egg by mixing 1 tbsp ground flax with 3 tbsp water. Let it sit for about 5 minutes to thicken. 3. In a bowl, mix the pumpkin puree, maple syrup, melted oil, coconut milk, flax egg, vanilla, and apple cider vinegar. 4. Add the gluten-free flour, baking powder, baking soda, and salt. Stir gently until just combined. 5. Divide the batter evenly between 6 muffin cups. 6. To make the streusel, mix the oats, coconut sugar, flour, and salt. Stir in the melted oil until crumbly. 7. Sprinkle the streusel evenly over the muffins. 8. Bake for about 18–22 minutes, or until a toothpick comes out with a few moist crumbs. 9. Let cool for about 10 minutes before removing from the pan. Top 8 friendly** #eczemaawareness #foodallergyawareness #toddlerrecipes #eczema #eczemamom
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