Easiest Way to Make Super Quick Homemade Indian Flower Flapjacks

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Every person knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. Sadly, there isn't often enough time or energy for us to really do the things we need to do. Going to the gym isn't something people want to do when they get off from work. We want a tasty, greasy burger, not an equally delightful salad (unless we’re vegetarians). You will be delighted to discover that becoming healthy doesn't have to be hard. With training you can get all of the nutrients and the exercise that you need. Here are some basic ways to get healthy.

Go up the stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. While this will be hard to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Most people will choose to be lazy and take an elevator instead of opting for exercise on the stairs. That one flight of stairs—when taken a few times a day—can be just the extra boost that your system needs.

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We hope you got insight 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:

1. Use 1 1/2 c of Oats.
2. Take 1/2 c of Plain Flour.
3. Use 1/2 c of Indian Rose Petals, dry.
4. Use 1 teaspoon of Madras Curry Powder, mild.
5. Provide 60 ml of Sunflower Oil.
6. Provide 120 ml of Soya Milk.

Steps to make Indian Flower Flapjacks:

1. Place all the dry ingredients into the mixing tub..
2. Add the Oil..
3. Add the Soya Milk and mix well..
4. Spoon the mixture into 6 cake moulds..
5. Bake at 200°C for 20 minutes..
6. Cool on wire wrack..
7. Store in airtight tub for up to 1 week..
8. Or Freeze for 1 month, reheat in microwave serve with cream or iced cream..

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