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Before you jump to Indian Flower Flapjacks recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Making the decision to eat healthily offers many benefits and is becoming a more popular way of living. There are a lot of health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Even though we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically alter their lifestyle. In reality, though, just making some small changes can positively impact everyday eating habits.
The first change to make is to pay more attention to what you buy when you go to the grocery since it is likely that you are inclined to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to find out its sugar content. One heart-healthy alternative that can give you a healthy start to your day is oatmeal. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.
Therefore, it should be fairly obvious that it’s easy to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to indian flower flapjacks recipe. To make indian flower flapjacks you only need 6 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Indian Flower Flapjacks:
- Get Oats
- Provide Plain Flour
- Use Indian Rose Petals, dry
- Provide Madras Curry Powder, mild
- Get Sunflower Oil
- Use Soya Milk
Instructions to make Indian Flower Flapjacks:
- Place all the dry ingredients into the mixing tub.
- Add the Oil.
- Add the Soya Milk and mix well.
- Spoon the mixture into 6 cake moulds.
- Bake at 200°C for 20 minutes.
- Cool on wire wrack.
- Store in airtight tub for up to 1 week.
- Or Freeze for 1 month, reheat in microwave serve with cream or iced cream.
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