@toy.fun7: minecraft egg unboxing! #unboxing #nostalgic #Minecraft #xybca #fyp

toy fun

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Region: GB

Saturday 22 November 2025 11:11:46 GMT

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No Watermark .mp4 (21.34MB) No Watermark(HD) .mp4 (18.09MB) Watermark .mp4 (22.04MB) Music .mp3

Comments

unemployedeadass :

this wasn't brainrot, this was admiring the toys we never got

2025-11-22 22:58:57

53925

⚠️ 4STR0 💉 :

2025-11-22 20:31:37

68839

Sergeant Ooga :

2025-11-23 03:27:46

32699

: D ☪️🇸🇦mjoodsh09🇸🇦☪️ :

l miss him

2025-11-23 08:32:48

4735

boing :

me in 2017:

2025-11-23 02:51:10

15078

MetalPot :

2025-11-22 21:13:41

13020

༒࿐☪︎𝕮𝕬𝕽𝕷𝕺𝕾 ꧂ :

mismas bibras

2025-11-23 17:23:09

2738

Murder drones #1 fan :

People who watched the whole thing. 👇

2025-11-22 22:15:11

939

Jon4 :

this was our "brainrot"

2025-11-22 20:50:53

5377

TH3 LAST SURVIV0R :

cant let the gang know I watch ts✌️

2025-11-22 21:14:17

3104

Almale6662 :

"minecraft egg opening"

2025-11-22 23:07:26

6095

🤍💚asuka soryu langley 🧡❤️ :

2025-11-22 22:07:25

7307

zern :

I always got jealous watching this

2025-11-23 03:18:49

247

✨Luna✨ :

not speeding this up ✌️🥹

2025-11-22 17:14:40

7764

Joshua Lewis :

the pull of a century haven't seen these vids since I was 8

2025-11-22 20:06:40

16200

𝔸 :

Nostalgia bro

2025-11-23 05:04:29

1124

Chicaa✨🐥💛 :

anyone watching this in 2025😭🙏

2025-11-22 21:37:53

1370

Haklikeran :

egg unboxing videos in the big 25 🌹❤️‍🩹🥹

2025-11-22 22:41:35

2058

Jax567 :

People who watched the whole thing 👇

2025-11-23 07:33:17

192

★ESTES★ :

why am I still watching this as a grown man 😭

2025-11-23 04:04:29

233

Spenca :

2025-11-22 17:59:53

3039

Silas Wiggins :

Real brother

2025-11-25 01:43:11

0

piroyd 🕷️🕸️ :

2025-11-22 22:12:23

3464

ChickenDRice :

always wondered what do they do with the playdough

2025-11-23 03:59:22

49

To see more videos from user @toy.fun7, please go to the Tikwm homepage.

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CPMI do INSS

ELEVATE YOUR GLUTEN-FREE BREAD GAME WITH THIS FIBER-RICH SEEDED LOAF BREAD RECIPE! 🍞 Looking for a gluten-free bread that's both delicious and nutritious? And doesn't require hard-to-find ingredients? Try this loaf bread recipe. It's loaded with fiber to keep your gut happy and healthy, bursting with essential nutrients like omega-3 fatty acids and antioxidants for overall health and inflammation reduction, and packed with a good dose of protein for optimal performance and satisfaction. Plus, it's low on the GI and GL scale, so say goodbye to sugar spikes and hello to sustained energy levels! And it’s low-histamine too. Ready to bake up a storm? Make this sandwich bread and share your baking adventures with me! 📸💬 Nutritional value (for the whole loaf): 55.8 g dietary fiber, 44.1 g protein Prep: <20 min Rising time: 1½ h Cook time: <65 min Yields: 1 loaf ⚠️ If you’re a celiac, read the trace-warning a/o look for the certified gluten-free symbol! Ingredients: •0.88 oz/25 g psyllium husk, whole or coarsely ground •1 tbsp/10 g chia seeds •2 cups/180 g oat flour •0.88 oz/25 g ground flax seeds •2 tsp/6 g instant yeast. Sub with 1 tsp baking soda + 1 tsp vinegar/lemon juice •2 tsp/10 g sweetener of choice. E.g. honey, maple syrup, or sugar •1 tsp/6 g sea salt •1 tbsp/15 ml olive oil •280-300 ml warm, divided •1.05 oz/30 g mixed seeds e.g. sunflower seeds, pepitas (pumpkin seeds) and hulled hemp seeds •2 tbsp/10 g rolled oats as a topping (optional) »Use a (digital) kitchen scale instead of cups to measure the weight of the ingredients for an accurate count »Use a loaf tin with these dimensions 8.5 in/21.5 cm (L) x 4.5 in/11.5 cm (W) x 3 in/7 cm (H) Method: -Mix psyllium husk with chia seeds and ¾ cup/180 ml water in a bowl and set aside until a gel forms, about 15-30 sec. In another big bowl mix oat flour, flax seeds, salt en instant yeast until combined. Then add the chia-psyllium gel, olive oil, sweetener of choice and 100 ml of water. Knead (by hand, hand mixer, or with a stand mixer fitted with a dough hook) until a smooth dough forms and starts coming away from the bowl, about 5-10 min. If the dough is too dry add more water. Now mix in the seeds until equally distributed. Turn dough onto a lightly oiled surface, stretch it into a rectangle, and roll it up starting from the short side to form a log slightly smaller than your loaf tin. Transfer to the tin seam side down. Cover and let it proof in a warm place for 1½ hour, or until it’s doubled in size -In the meantime, preheat oven to 480°F/250°C (455°F/235°C convection oven) with a baking dish on the bottom rack for at least 30 min. Then brush the top of the loaf with water and sprinkle with rolled oats. Place the tin in the oven, fill the baking dish with hot water to create steam, and immediately close the oven door. Bake for 15 min. Then remove the baking dish from the oven, reduce heat 430°F/220°C (405°F/205°C convection oven) and bake for another 45-50 min. If the loaf begins to brown too rapidly, cover with a piece of aluminum foil, shiny side up, and bake until done. Remove from oven, take it out of the tin, and transfer to a wire rack to cool completely before slicing Tip: The bread can be stored 5 days in a bread bag at room temp or in the freezer up to 3 months #glutenfreebread #glutenfreerecipes #breadrecipe #highfiber #celiacfriendly #guthealthrecipes

ELEVATE YOUR GLUTEN-FREE BREAD GAME WITH THIS FIBER-RICH SEEDED LOAF BREAD RECIPE! 🍞 Looking for a gluten-free bread that's both delicious and nutritious? And doesn't require hard-to-find ingredients? Try this loaf bread recipe. It's loaded with fiber to keep your gut happy and healthy, bursting with essential nutrients like omega-3 fatty acids and antioxidants for overall health and inflammation reduction, and packed with a good dose of protein for optimal performance and satisfaction. Plus, it's low on the GI and GL scale, so say goodbye to sugar spikes and hello to sustained energy levels! And it’s low-histamine too. Ready to bake up a storm? Make this sandwich bread and share your baking adventures with me! 📸💬 Nutritional value (for the whole loaf): 55.8 g dietary fiber, 44.1 g protein Prep: <20 min Rising time: 1½ h Cook time: <65 min Yields: 1 loaf ⚠️ If you’re a celiac, read the trace-warning a/o look for the certified gluten-free symbol! Ingredients: •0.88 oz/25 g psyllium husk, whole or coarsely ground •1 tbsp/10 g chia seeds •2 cups/180 g oat flour •0.88 oz/25 g ground flax seeds •2 tsp/6 g instant yeast. Sub with 1 tsp baking soda + 1 tsp vinegar/lemon juice •2 tsp/10 g sweetener of choice. E.g. honey, maple syrup, or sugar •1 tsp/6 g sea salt •1 tbsp/15 ml olive oil •280-300 ml warm, divided •1.05 oz/30 g mixed seeds e.g. sunflower seeds, pepitas (pumpkin seeds) and hulled hemp seeds •2 tbsp/10 g rolled oats as a topping (optional) »Use a (digital) kitchen scale instead of cups to measure the weight of the ingredients for an accurate count »Use a loaf tin with these dimensions 8.5 in/21.5 cm (L) x 4.5 in/11.5 cm (W) x 3 in/7 cm (H) Method: -Mix psyllium husk with chia seeds and ¾ cup/180 ml water in a bowl and set aside until a gel forms, about 15-30 sec. In another big bowl mix oat flour, flax seeds, salt en instant yeast until combined. Then add the chia-psyllium gel, olive oil, sweetener of choice and 100 ml of water. Knead (by hand, hand mixer, or with a stand mixer fitted with a dough hook) until a smooth dough forms and starts coming away from the bowl, about 5-10 min. If the dough is too dry add more water. Now mix in the seeds until equally distributed. Turn dough onto a lightly oiled surface, stretch it into a rectangle, and roll it up starting from the short side to form a log slightly smaller than your loaf tin. Transfer to the tin seam side down. Cover and let it proof in a warm place for 1½ hour, or until it’s doubled in size -In the meantime, preheat oven to 480°F/250°C (455°F/235°C convection oven) with a baking dish on the bottom rack for at least 30 min. Then brush the top of the loaf with water and sprinkle with rolled oats. Place the tin in the oven, fill the baking dish with hot water to create steam, and immediately close the oven door. Bake for 15 min. Then remove the baking dish from the oven, reduce heat 430°F/220°C (405°F/205°C convection oven) and bake for another 45-50 min. If the loaf begins to brown too rapidly, cover with a piece of aluminum foil, shiny side up, and bake until done. Remove from oven, take it out of the tin, and transfer to a wire rack to cool completely before slicing Tip: The bread can be stored 5 days in a bread bag at room temp or in the freezer up to 3 months #glutenfreebread #glutenfreerecipes #breadrecipe #highfiber #celiacfriendly #guthealthrecipes

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