Celebrating Juneteenth, Plus our Must try Cornbread recipe

Juneteenth is a celebration of freedom, first celebrated in Texas starting in 1965. Under the terms of the 1862 Emancipation Proclamation, enslaved people were stated to be free.

We encourage you to celebrate with us on this special day!

Today we are sharing with you our beloved cornbread recipe. One that is gluten free and dairy free. Cornbread is deeply rooted dish dating back to slavey and also a universal favorite food and staple in many homes.

To some people's surprise, dairy and gluten is not tolerated well for some people and consumption of these foods lead to inflammation in the gut and on a system wide level in the body.

Gluten is a protein found in wheat, rye, barley and contaminated oats. Wheat is a common allergen. For those who cannot tolerate wheat or gluten products it can be quite irritating or inflammatory for those with conditions, ranging from celiac disease, wheat allergy to a gluten intolerance (Non-Celiac Gluten Sensitivity or NCGS).

According to the Digestive Diseases Statistics for the United States, 60-70% of people suffer from digestive conditions. In addition, lactose malabsorptions affects about 68% of the worlds population per NIH, with the majority being Africans and Asians.

360Girls&Women® we provide functional testing, which include but not limited to, hormone and gut testing. Having bloating, gas, joint pain, mood swings, and even hormonal issues like irregular period all the way to hot flashes may be a sign that your gut microbiome is not functioning optimally.

Gut health and hormone health work together. To learn more book a consult today.

Here is the recipe to our

360G+W Sweet Corn Bread, taken from our E.A.T B.etter series ™ Eat like a boss ™ progam ebook.

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Ingredients:

1 cup almond flour
1 cup Bob's Red Mill gluten free flour
2.5 cup cornmeal flour
1 tsp cardamom spice
1 Tbsp vanilla extract
1/3 tsp salt
2 tsp guar gum
2 flax eggs
2.5 cup organic soy milk
1 lemon
1/3 cup agave nectar or Monk Fruit Syrup
1/4 cup coconut oil
1/4 cup plant-based butter

Directions

Preheat oven to 375 degrees Fahrenheit
Add all dry ingredients (flours, salt, cardamom, and guar gum) in one bowl and set aside.
To make the flax egg add 2 Tbsp ground flaxseed with 6 Tbsp water in a small bowl and mix until thick and set aside.
Squeeze the lemon in the milk and let it curd. Next, add the vanilla, melted coconut oil, butter and flax eggs.
Combine the wet and dry ingredients and mix well until smooth.
Grease a round 9 inch baking pan and add mixture to pan and place in oven for about 20 min or until it is toothpick ready (stick a toothpick in the center and if dry, then it is ready, if it is wet and sticky, then it needs more time to bake).