Christmas gingerbread cookies are a must-have during the festive season – these spicy, aromatic treats fill your home with warmth and traditional scents. But this year, instead of the classic version, prepare gingerbread enriched with the health benefits of adaptogens! Thanks to Ollywell's Barista Mushroom Drops, your favorite gingerbread will not only be delicious but also full of power – supporting concentration, strengthening immunity, and helping to fight stress. With the addition of Lion’s Mane and Chaga, these gingerbreads will become a healthy treat you can enjoy all winter long.
Why add Barista Mushroom Drops to gingerbread?
Barista Mushroom Drops are the perfect way to enrich traditional recipes with the health benefits of adaptogens. Thanks to Chaga, which boosts immunity and has anti-inflammatory properties, and Lion’s Mane, which supports concentration and brain health, gingerbread gains extra power. Barista Mushroom Drops are an excellent way to combine pleasure with functionality – a delicious dessert that not only tastes good but also supports your health during the winter months.
Enriching the dough with adaptogens makes gingerbread unique. Thanks to easy dosing, Barista Mushroom Drops do not alter the taste of the dough, while simultaneously introducing positive changes to your body. It's an excellent way to combine holiday tradition with a modern approach to health.
How do Lion’s Mane and Chaga work?
Lion’s Mane (Hericium erinaceus) is a mushroom with extraordinary neuroprotective properties. It contains compounds that support brain health, including hericenones, which stimulate the production of nerve growth factor (NGF). NGF is crucial for the regeneration and health of neurons, which means Lion’s Mane can help improve memory, concentration, and overall cognitive functions. It also has anti-inflammatory properties, and its regular consumption can support mental health, reduce symptoms of depression and anxiety, and promote the regeneration of nerve cells. Thanks to these properties, it is an ideal support in situations requiring focus and clarity of thought.
Chaga (Inonotus obliquus) is a mushroom known for its strong antioxidant properties. It contains a high concentration of betulinic acid and triterpenes, which help protect the body against oxidative stress, cell damage, and tissue aging. Chaga strengthens the immune system, helps fight infections, and exhibits anti-inflammatory effects. Studies suggest that Chaga can also support heart health, regulate cholesterol levels, and improve circulation. It also acts as a detoxifier, helping to cleanse the body of toxins. Thanks to these properties, Chaga is excellent support for maintaining overall body health.
Both mushrooms – Lion’s Mane and Chaga – work synergistically, supporting both mental and physical health, making them an ideal dietary supplement, especially during winter, when our body and mind need special care.
Read also: A warming drink with mushroom power. Winter teas with adaptogens
Gingerbread recipe with Barista Mushroom Drops (for 2-3 trays of gingerbread)
Ingredients:
- 150 g honey
- 100 g butter
- 70 g fine sugar
- 1 egg
- 1 teaspoon baking soda
- 50 g boiling water
- 1 large tablespoon cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- Pinch of nutmeg (or 2 large tablespoons gingerbread spice)
- 1/2 teaspoon salt
- 380 g flour
- A few drops of Ollywell Barista Mushroom Drops (Reishi and Lion’s Mane)
Icing:
- 350 g powdered sugar
- 70 g milk
Preparation:
- Prepare two baking sheets lined with parchment paper and a cooling rack for the gingerbread. Preheat the oven to 190°C (top and bottom heat) or 180°C (fan-assisted, if baking two sheets at once).
- In a saucepan, melt the butter, honey, and spices (cinnamon, cloves, ginger, nutmeg). Stir until the ingredients are combined. Remove the saucepan from the heat and set aside to cool.
- In a bowl, whisk the egg with sugar until creamy and fluffy. Add the hot water and baking soda, then whisk again.
- Add the butter with honey and spices to the eggs and sugar. Whisk everything until a homogeneous consistency is achieved. Then add the flour, salt, and mix with a spatula until a smooth dough is formed. At this point, add a few drops of Barista Mushroom Drops, which will enrich the dough with Chaga and Lion’s Mane adaptogens.
- Cover the dough with cling film and let it rest for 10–15 minutes to cool. Then knead it by hand until it becomes smooth.
- Roll out the dough to a thickness of 6–8 mm and cut out desired shapes (hearts, stars, Christmas trees, etc.). Place them on the baking sheets.
- Bake the gingerbread for 7–8 minutes at 190°C (top and bottom heat) or 180°C (fan-assisted) until lightly browned. Be careful not to bake them for too long to prevent them from drying out.
- Meanwhile, prepare the icing by thoroughly mixing the powdered sugar with milk. The icing should have a smooth but rather thick consistency.
- Remove the gingerbread from the oven and immediately dip them in the icing, then place them on a rack to cool and harden.
- Store the gingerbread in an airtight container to keep them fresh for longer.
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