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London Fog tea…one of my favorites…today was a wet and blustery day, perfect for a warm mug of rich, creamy, sweet tea. Usually a London Fog is made with vanilla syrup, loaded with sugar and its just to rough on my system. When I began THM a year ago I wanted to remake my favorites in ways I could enjoy and stay on plan. Did you know the bergamot in Earl Grey tea has mood elevating properties? What a wonderful way to start the day!
You can find a printable version HERE 🙂
London Fog Protein Healing Tea (FP)
1 teabag of Earl Grey Tea
2 tsp THM Beef Geltain
*optional 1/2 scoop of protein powder of choice (I use Nutribiotics Vanilla Brown Rice to keep it dairy free, but it does lend a little protein powder flavor)
1 generous rounded doonk THM stevia (I like mine pretty sweet)
3/4 tsp vanilla (omit if using vanilla flavor protein powder)
***EDIT*** While the tea can be made exactly as state above, I have since found a lovely ingredient that made this even MORE delicious than before! I now use Sweet Leaf Stevia Vanilla Crème drops!! Oh my goodness! I omit the stevia called for above, and add about 5 drops of the vanilla crème. Amazing.
For my version of London Fog I begin with brewing a very large mug of Earl Grey tea in my largest and my most favorite mug from Disneyland.
I then take my beautiful green mason jar my sweet friend gifted me and I add to it the generous doonk of stevia, 2 tsp of beef gelatin and the protein powder. Swish that jar around to combine the dry ingredients in the bottom of the jar. I am all about time saving and dirtying less dishes.
In the meantime I get my immersion blender out and plugged in ready to go for the final step. When my tea is done brewing, about 5 minutes, I pour that mug of tea right into the mason jar. Immediately I begin blending with my immersion blender until it starts to foam on top.
**Notes: this tea can be made without the addition of protein powder and it is still delicious, the beef gelatin adds protein and a wonderful creamy texture. It is what gives this tea wonderful tummy healing properties.
I had this wonderful mug of tea with these wonderful wheat free, egg free can be dairy free pumpkin spice scones!
Here is a neat little tip I picked up years ago, grate your fat into your dry and mix. Quicker and easier than use a pastry cutter.
Printable version can be found HERE 🙂
This wonderful scone recipe I have adapted from Skinny Up Breakfast Scones from Bethany Frankel. To make it THM friendly for me I have made the following changes.
Better Scones – E
makes 4 servings
2 cups oat flour
1T THM Sweet Blend (if you use another on plan sweetener you may want more)
1 tsp baking powder
1/2 tsp THM Salt
1 small banana
1/2 cup on plan milk of choice (I used FP homemade coconut)
1 1/2 tsp vanilla extract
1/2 cup blueberries (optional)
Combine dry ingredients. Grate butter in and stir well. I blend my banana, milk and vanilla together, but you can hand mix it. Pour into dry and combine. Fold in blueberries. Batter should be somewhat thick, but not too thick or they come out dense. Ask me how I know. 🙂 Scoop onto parchment lined baking sheet into 8 scones. Bake at 350 degrees for 30 minutes. 2 is an E serving.
Today I played with this recipe, instead of adding the banana I subbed a large 1/4 cup of pumpkin and a generous sprinkle of cinnamon and a dash of cloves. I combined the pumpkin and milk just as I would the banana and milk. I added the spices to the dry ingredients.
They were very good!
These scones have become a favorite of mine. I cannot eat eggs or wheat, so I eat a lot of oats for breakfast and this is a lovely change from a bowl of oatmeal.
April 2015 – Additional Change to this scone recipe. The above recipe is GREAT! It takes no special ingredients, so I always have everything on hand and I love that! I wanted to be able to make this into a traditional scone shape…so this is what I came up with and it is a HIT in my home! To be honest I could overindulge in this version, so I have to be careful.
Sub 1/2 cup of the oat flour for 1/2 cup of oat FIBER
Omit the liquid/banana from above recipe and use 1 single serve applesauce container plus 3/4 cup of water or on plan milk and keep the vanilla. I did not make this version with blueberries, I added a no sugar “jelly” on top after they were baked. Delicious!