During the Christmas season, gingerbread is a must – the spicy, aromatic cookies that fill the house with warmth and the traditional scent. However, this year, instead of the classic version, why not prepare gingerbread enriched with the health benefits of adaptogens! Thanks to Barista Mushroom Drops from Ollywell, your favorite gingerbread will not only taste delicious but also become powerful – supporting concentration, boosting immunity, and helping to combat stress. With the addition of Lion’s Mane and Chaga, these gingerbread cookies will become a healthy treat that you can enjoy throughout the winter.
Why add Barista Mushroom Drops to gingerbread?
Barista Mushroom Drops is the perfect way to enhance traditional recipes with the health benefits of adaptogens. Thanks to Chaga, which strengthens immunity and has anti-inflammatory properties, and Lion’s Mane, which supports concentration and brain health, gingerbread gains an extra boost. Barista Mushroom Drops is an excellent way to combine pleasure with functionality – a delicious dessert that not only tastes good but also supports your health on cold winter days.
Adding adaptogens to the dough makes the gingerbread unique. Thanks to the easy dosing of Barista Mushroom Drops, it doesn’t alter the taste of the dough, while simultaneously bringing positive changes to your body. It’s a perfect 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 remarkable 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 makes Lion’s Mane a great aid in improving memory, concentration, and overall cognitive functions. It also has anti-inflammatory properties, and regular consumption may support mental health, reduce symptoms of depression and anxiety, and aid in nerve cell regeneration. Thanks to these properties, it is ideal support in situations requiring focus and mental clarity.
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 from oxidative stress, cell damage, and tissue aging. Chaga strengthens the immune system, supports the fight against infections, and has anti-inflammatory effects. Studies suggest that Chaga may also support heart health, regulate cholesterol levels, and improve circulation. It also has detoxifying effects, helping to cleanse the body of toxins. With these properties, Chaga is excellent support for maintaining overall health.
Both mushrooms – Lion’s Mane and Chaga – work synergistically, supporting both mental and physical health, making them the perfect addition to your diet, especially during the winter months when both body and mind require extra care.
Also read: A warming drink with mushroom power. Winter teas with adaptogens
Gingerbread with Barista Mushroom Drops Recipe (for 2-3 baking trays)
Ingredients:
- 150g honey
- 100g butter
- 70g fine sugar
- 1 egg
- 1 tsp baking soda
- 50g boiling water
- 1 large tbsp cinnamon
- ½ tsp ground cloves
- 1 tsp ground ginger
- A pinch of nutmeg (or 2 large tbsp gingerbread spice)
- ½ tsp salt
- 380g flour
- A few drops of Barista Mushroom Drops Ollywell (Reishi and Lion’s Mane)
Icing:
- 350g powdered sugar
- 70g milk
Preparation:
- Prepare two baking trays lined with parchment paper and a cooling rack for the gingerbread. Preheat the oven to 190°C (top-bottom) or 180°C (convection, if baking two trays at once).
- In a pot, melt the butter, honey, and spices (cinnamon, cloves, ginger, nutmeg). Stir until the ingredients are combined. Remove the pot from the heat and set it aside to cool.
- In a bowl, beat the egg with the sugar until creamy and fluffy. Add the boiling water and baking soda, then beat again.
- Add the butter, honey, and spice mixture to the egg and sugar mixture. Blend everything together until smooth. Then add the flour, salt, and stir with a spatula until the dough is smooth. At this point, add a few drops of Barista Mushroom Drops, which will enrich the dough with adaptogens like Chaga and Lion’s Mane.
- Cover the dough with plastic wrap and let it rest for 10-15 minutes to cool. Then, knead it by hand until smooth.
- Roll out the dough to a thickness of 6-8 mm and cut out shapes (hearts, stars, trees, etc.). Place them on the trays.
- Bake the gingerbread for 7-8 minutes at 190°C (top-bottom) or 180°C (convection) until lightly browned. Be careful not to bake them too long, or they will dry out.
- Meanwhile, prepare the icing by mixing the powdered sugar with the milk. The icing should have a smooth but fairly thick consistency.
- Remove the gingerbread from the oven and immediately dip them in the icing, then place them on the cooling rack to cool and harden.
- Store the gingerbread in an airtight container to keep them fresh for longer.
