A classic holiday torte, the Linzer torte will often be featured on the tables of Austrian households at Christmas time. Made with a hazelnut or almond pastry, the torte is filled with a layer of red currant or raspberry jam. It’s traditionally topped with a decorative lattice of pastry. Taking inspiration from that decadent treat, this smoothie will curb your pastry cravings while still letting you fit into your holiday party wear.
Tip
If making the lattice design on top of these smoothies seems a bit fussy, try rolling the crust mixture into small balls and scattering them overtop the smoothie.
Linzer Torte Smoothie
Ingredients
- 2 Tbsp (30 mL) hazelnut butter
- 2 tsp (10 mL) agave nectar or clover honey
- 1/4 tsp (1 mL) ground cinnamon
- 1/8 tsp (0.5 mL) finely grated orange zest
- 1/4 cup (60 mL) hazelnut meal
- 3 Tbsp (45 mL) oat flour
- 1 small orange or clementine, peeled and any seeds removed
- 1 cup (250 mL) frozen raspberries
- 1/2 cup (125 mL) raw, shredded red beet
- 1 frozen banana
- 2 Medjool dates, pitted
- 1/2 tsp (2 mL) ground cinnamon
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) unsweetened almond milk
- 6 to 8 fresh raspberries, for garnish
Nutrition
Per serving:
- calories299
- protein6g
- fat13g
- saturated fat1g
- trans fat0g
- carbohydrates43g
- sugars25g
- fibre9g
- sodium54mg
Directions
01
Start by making Linzer lattice crust. In bowl, stir together hazelnut butter, agave, cinnamon, and orange zest with wooden spoon until well combined. Add hazelnut meal and oat flour and combine into hazelnut butter mixture until stiff dough forms. Gather dough into a ball and divide into 3 pieces. Between pieces of parchment paper, roll out each piece of dough into a square about 1/8 in (0.25 cm) thick and wide enough just to overhang the top of your serving glass. Refrigerate until firm, about 15 minutes.
02
Peel back parchment paper and cut each lattice square into 4 strips. On another piece of parchment, form strips into 2 works of lattice. Freeze on flat surface until ready to use.
03
To make red berry smoothie, add all ingredients, except fresh raspberries, to blender and combine until smooth and creamy.
04
To serve, divide smoothie among serving glasses. Using spatula, transfer each lattice so that it sits on top of each serving glass. Trim edges of lattice so they are flush with serving glass, if desired. Garnish with some fresh raspberries and serve immediately.
READ THIS NEXT
SEE MORE »
Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
Mussels with Tomato, Saffron, and Fennel
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
Open-Faced Shrimp Sandwich with Celery, Radish, and Sunflower Shoots
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steamed Pacific Halibut Packets with Kale, Grape Tomatoes, and Garlic Lemon Chili Oil
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.