@fouss92290: #crs #policenationale #manifestation #lyceen #francais

fouss92i
fouss92i
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Region: FR
Thursday 15 October 2026 15:40:53 GMT
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sarahnanou01
Sarahnanou01 :
STOOOOOOOOOOOOP
2026-10-23 08:25:27
1
soize35400
Soize :
impressionnant 😌😌😌😌
2026-10-24 14:56:24
0
ella72046
ella :
triste de voir ça les pauvres gamins qui ne demandent que d'étudier dans de meilleures conditions.
2026-10-20 09:08:35
1
totorelecelte
🤪🏴Totore Le Celte🏴‍☠️🏳️🤪 :
On imagine pas il l’on déjà fait et à plusieurs reprises
2026-10-23 21:58:49
1
yoshi302102
Plume :
Bah ?
2026-10-15 15:58:42
0
jsp.frrr16
jsp frrr :
baaah
2026-10-15 16:04:20
6
caroman3
caro :
et le ministre de l'intérieur a donné l'ordre de les utiliser pour demain ses grave
2026-10-16 22:12:51
2
lapestenoir
Mikeurly :
le karma 😅😅😅
2026-10-15 16:35:41
0
kaol108
jabok :
pour eux ça va ont sens foutrent
2026-10-24 17:54:32
0
isabelle.baneau
Isabelle Baneau :
C’était aux gilets jaunes !
2026-10-15 16:13:10
0
yanis_shelby67
yanis_shelby67 :
😂🤣🤣
2026-10-24 17:53:14
0
pianist.hari
Pianist Hari :
😂😂😂
2026-10-23 00:48:41
0
skikda876
Nelson mandela :
ACTUELLEMENT, IL YA UN HAUT GRADER, POLITIQUE, OU MILITAIRE DANS UNE SALLE AVEC PLUSIEURS ECRANDS VISIOS, POUR INCITER, CRECHENDOS, A L,AMPLIFICATION DE CETTE VIOLENCE, LE BUT, UNE GUERRE CIVILE, C,EST L,OBJECTIF FINALE.
2026-10-22 12:38:04
0
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NO KNEAD GLUTEN FREE LENTIL BREAD ROLLS These easy vegan, coeliac friendly/gluten free lentil bread rolls are good for your gut and waistline (low calorie). And no grains, flour, sugar or yeast is used Nutritional value per roll (w/o toppings): 14.5/13.4 g dietary fiber, 14.8/12.8 g protein, 200 g legumes Prep: < 10 min Soaking time: > 2 h Oven time: 25 min Yields: 4 rolls   Ingredients: •200 g (1 cup) dry red lentils, rinsed •20 g (¼ cup) whole psyllium husk (not powder) •60 ml (¼ cup) water •1½ tbsp olive oil •½ tsp baking soda •½ tsp salt •½ tbsp lemon juice or apple cider vinegar   Toppings (optional but highly recommended): 3 tbsp mixed seeds e.g. pepitas (pumpkin seeds) + sunflower seeds + crushed linseeds   Method: -Soak the red lentils in plenty of warm water for at least 2 h or overnight, then drain it -Preheat the oven to 350°F/180°C. Line a baking tray with parchment paper or a silicon mat -Add lentils together with all the ingredients (except the toppings) to a food processor but add the lemon juice/vinegar last (preferably on top of the soda) because the reaction between the acid and the baking soda is immediate (bubbles) and we do not want it to lose that momentum. Immediately start processing until a dough forms. Don’t let the dough rest, quickly shape the bread rolls by hand (wet your hands a bit), roll the top in the seed-mixture and place it on the baking tray. Bake for 25 min until golden brown and crispy. Remove from oven and transfer to a cooling rack to cool for at least 15 min before slicing it   Tip: the bread rolls are best eaten fresh, but can be stored in an airtight container at room temp up to 2 days and in the freezer up to 2 months   #glutenfreebreadrolls #lentilbread #redlentil #lentilrecipe #psylliumhusk #breadrolls #breadrollrecipe #dinnerrolls #nokneadbread #noknead #rolls #bunrecipes #glutenfree #homemadebreadrolls #sandwichrolls #glutenfreebaking #celiacfriendly #coeliacfriendly #coeliac #celiac #veganbread #noyeastbread #lowcaloriebread #highproteinbread #guthealthyrecipes #guthealthrecipes
NO KNEAD GLUTEN FREE LENTIL BREAD ROLLS These easy vegan, coeliac friendly/gluten free lentil bread rolls are good for your gut and waistline (low calorie). And no grains, flour, sugar or yeast is used Nutritional value per roll (w/o toppings): 14.5/13.4 g dietary fiber, 14.8/12.8 g protein, 200 g legumes Prep: < 10 min Soaking time: > 2 h Oven time: 25 min Yields: 4 rolls   Ingredients: •200 g (1 cup) dry red lentils, rinsed •20 g (¼ cup) whole psyllium husk (not powder) •60 ml (¼ cup) water •1½ tbsp olive oil •½ tsp baking soda •½ tsp salt •½ tbsp lemon juice or apple cider vinegar   Toppings (optional but highly recommended): 3 tbsp mixed seeds e.g. pepitas (pumpkin seeds) + sunflower seeds + crushed linseeds   Method: -Soak the red lentils in plenty of warm water for at least 2 h or overnight, then drain it -Preheat the oven to 350°F/180°C. Line a baking tray with parchment paper or a silicon mat -Add lentils together with all the ingredients (except the toppings) to a food processor but add the lemon juice/vinegar last (preferably on top of the soda) because the reaction between the acid and the baking soda is immediate (bubbles) and we do not want it to lose that momentum. Immediately start processing until a dough forms. Don’t let the dough rest, quickly shape the bread rolls by hand (wet your hands a bit), roll the top in the seed-mixture and place it on the baking tray. Bake for 25 min until golden brown and crispy. Remove from oven and transfer to a cooling rack to cool for at least 15 min before slicing it   Tip: the bread rolls are best eaten fresh, but can be stored in an airtight container at room temp up to 2 days and in the freezer up to 2 months   #glutenfreebreadrolls #lentilbread #redlentil #lentilrecipe #psylliumhusk #breadrolls #breadrollrecipe #dinnerrolls #nokneadbread #noknead #rolls #bunrecipes #glutenfree #homemadebreadrolls #sandwichrolls #glutenfreebaking #celiacfriendly #coeliacfriendly #coeliac #celiac #veganbread #noyeastbread #lowcaloriebread #highproteinbread #guthealthyrecipes #guthealthrecipes

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