Lunch: O Snap Bar

This recipe includes superfoods such as:

Cinnamon

Health benefits of O Snap Bar

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 ounces all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 ounces brown sugar
1 ounce canola oil
1 tablespoon molasses

Instructions

Special equipment: eight 3-ounce chocolate molds; a digital candy thermometer
For the cookies: Preheat the oven to 350 degrees F. In a large bowl combine the flour, cinnamon, ginger, cloves and salt, and then sift. In another large bowl, combine the sugar, oil and molasses, and then add to the dry ingredients. Mix until incorporated. Roll out the dough on a baking sheet to 1/4-inch thick and bake until the edges are burnt, 12 minutes.
Cool, and then finely crumble the cookie.
For the chocolate bar: Using a double boiler set over medium heat, heat 1 pound of the chocolate until a candy thermometer inserted in the chocolate reads 115 degrees F. Add in the remaining 1/4 pound chocolate into the melted chocolate, and then stir in all of the crumbled cookies. Cool the mixture to 83 degrees F. Heat the chocolate back up to 88 degrees F. Pour the tempered chocolate into eight 3-ounce chocolate molds.
Cool the chocolate until set before removing from the molds. Serve at room temperature.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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