I want to get rid of the wheat flour without sacrificing the good texture
Hello everyone, I would like your help and expertise if you will
Lately i've been baking this bread/cake to make for a healthy breakfast / snack, The ingredients are:
6 tbsp oat flour
6 tbsp all purpose white wheat flour
4 tbsp ground flaxseed
2.5 tsp baking powder
3 tbsp coconut oil
1 tbsp water
3 tbsp mable syrup (natural)
1 cup strawberry jam (natural)
1 cup peanut butter (natural)
1 cup nuts
bake for 50 to 60 minutes at 350.
The result is a good texture, not gooey at all, with the mixture rising approximately 3-5 cm at the middle, the thing is i'm only using all purpose wheat flour so i could get rid of the gooeiness from using an all oats flour but now i wish to add more oats and less wheat without sacrificing the good texture, what do you suggest i do?