Cocoa
While a box of chocolates as a gift seems neither original nor healthy, cocoa powder is both. Since it’s made from unsweetened chocolate with most of the fats removed, cocoa powder’s flavors are concentrated, and so is its supply of heart-healthy flavonoids. The secret to making this a truly exquisite gift is to choose a high-quality natural cocoa that delivers an intense chocolate flavor, such as Scharffen Berger’s (http://www.scharffen-berger.com/). Avoid “Dutch Process” versions made with alkali, which diminishes the level of antioxidants and can be a cover-up for cheap cacao beans.

Cocoa powder can be whipped into wholesome hot chocolate with soy milk, but I like to offer a cake recipe that floated around the newspaper circuit for decades. Called “Crazy Cake” because it’s so ridiculously simple to prepare and contains no butter or eggs, it’s wonderful served warm with a glass of cold, cold milk.

Presentation: Many cocoa powders come in lovely tins that can be presented as a gift with only a ribbon to attach the recipe. Or, to create the look of hand-packed cocoa, buy white paper lunch bags and stamp or stencil the front of the bags with the words “natural cocoa.” Then fill each with a scoop of cocoa powder, fold down the top neatly, and staple or tape it shut. You can enclose the recipe on a laminated card inside the bag, print it on a label and affix it to the back of the bag, or write it on the back of the bag before filling.

Crazy Cake
11¼4 cups unbleached
all-purpose flour
1 cup granulated sugar
1¼2 cup natural cocoa powder
1 teaspoon baking soda
1¼2 teaspoon salt
1¼3 cup canola oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup cold water

Preheat oven to 350°. Put flour, sugar, cocoa powder, baking soda, and salt in a mixing bowl and blend with a whisk. Make a well in the center and pour in oil, vinegar, and vanilla. Pour cold water over all, then whisk until smooth. Pour into a nonstick 8-inch round or square baking pan and bake until a toothpick inserted in center comes out clean, about 30 minutes. Store covered, in the refrigerator, up to 3 days. Makes 8 servings.