Enjoy your favorite foods, worry free

Create dishes and treats the whole family, even the allergy-prone, will love.

Create dishes and treats the whole family, even the allergy-prone, will love.

For those with serious food allergies, mealtime often means sticking to a bland routine or eating something different from the rest of the family. No more! With a few simple swaps, everyone can have nutritious and mouth-watering foods they love.

Nut-Free Chocolate Brownies

3/4 cup all-purpose flour
1 Tbsp. nut-free unsweetened cocoa powder
Pinch of salt
1 tsp. baking powder
3/4 cup packed light brown sugar
4 Tbsp. unsalted butter
3 1/2 oz. nut-free semisweet chocolate, chopped
1 tsp. vanilla extract
2 large eggs, beaten

1. Preheat oven to 350º F. Line a 7-by-11-inch baking pan with parchment paper.

2. Sift flour, cocoa powder, salt and baking powder into a bowl.

3. Place sugar, butter, 2 Tbsp. water, chocolate and vanilla in a saucepan and warm over low heat, stirring, until melted.

4. Pour chocolate mixture into flour mixture, add eggs, and beat until smooth.

5. Transfer to prepared pan and bake until firm to touch and slightly crusty on top, 20 minutes.

6. Cool brownies on a wire rack for 10 minutes; cut into 15 pieces. Cool completely before removing from pan. Store in an airtight container.

PER SERVING (1 brownie): 137 Cal., 6g Fat (3g Sat.), 37mg Chol., 1g Fiber, 2g Pro., 20g Carb., 51mg Sod.


Gluten- and Nut-Free Southern Skillet Cornbread

Prep: 5 min.
Bake: 20 min.
Serves: 6
Cost per serving: 41 cents

1 Tbsp. bacon drippings or vegetable oil
2 cups stone-ground cornmeal
2 Tbsp. superfine sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs, beaten
2 1/4 cups buttermilk

1. Preheat oven to 450º F and place a rack in top third of oven.

2. Put the bacon fat in a large cast-iron skillet or a 9-inch baking pan and place in oven.

3. Mix cornmeal, sugar, baking powder, baking soda and salt in a large bowl.

4. In a separate bowl, whisk together eggs and buttermilk; add to cornmeal mixture. Beat until smooth.

5. Pour batter into hot pan. Bake until top is browned and center springs back when gently pressed, 20 minutes. Cut into wedges and serve hot.

PER SERVING: 249 Cal., 7g Fat (1g Sat.), 76mg Chol., 3g Fiber, 9g Pro., 40g Carb., 846mg Sod.