The NEW Vitamix Food Processor: Unboxing, How-To (+Fail!) Making Sugar-Free Strawberry Rhubarb Crisp

Have you been wondering whether to buy a food processor and how they really work? Are you looking for a healthy sugar-free dessert recipe? Then this video is for you! You'll see How to Use the NEW Vitamix Food Processor attachment in this vitamix food processor demo, while we make my favorite Sugar Free Strawberry Rhubarb Crisp recipe. Watch the Unboxing & First Use as I slice up all the fruit and use my new food processor making this recipe. Be sure to watch the entire video because you won’t want to miss my EPIC food processor FAIL! Sometimes you just have to laugh at yourself! But never fear! This crisp comes out delicious as usual, despite my “first-use fail” with my new Vitamix Food Processor attachment. And you must try my sugar-free fruit crisp recipe for a healthy and delicious treat!

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▬ In this video ▬▬▬▬▬▬▬▬▬▬

0:00 - Intro
1:12 - Unboxing
5:50 - All about washing & using BPA-Free Tritan
8:15 - How to Use the Vitamix Food Processor
10:35 - Slicing Blade
12:00 - Skeptical about Food Processor?
12:39 - Can you really chop strawberries?
15:34 - Making the Fruit Mixture
18:33 - Making the Crisp Topping
19:31 - Using the Blade
22:18 - Food Processor Fail
26:49 - Putting the Topping On & Baking
27:58 - Serving & Tasting Crisp
29:10 - Lessons Learned

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🍓Sugar-Free Fruit Crisp
Ingredients:
Fruit:
7-8 cups mixed fruit
1-2 Tbsp Monk Fruit Extract
2-3 Tbsp arrowroot starch
1 Tbsp lemon juice
1 Tbsp Vanilla
Crisp:
1 3/4 cup almond flour or meal
1 cup shredded or desiccated coconut
2 cups Rolled Oats (can omit for grain-free)
1 1/2 cup roughly chopped pecans (or other nut of choice)
½ cup Allulose
½ cup Swerve Brown
1 tsp sea salt
2 tsp Cinnamon
1 tsp Nutmeg
3/4 cup butter cubed for food processor or melted (or oil/fat of choice, coconut also works well)
Add additional Monk Fruit Extract or Stevia as needed to desired sweetness

Preheat the oven to 350 degrees F (176 C).
Add fruit directly to a 9×13-inch or similar size dish . Top with monk fruit, arrowroot, vanilla and lemon juice and stir to combine.
To the work bowl, add the almond flour, allulose, Swerve, cinnamon, nutmeg and salt. Then add cubed butter (or coconut oil) and blend until you get a sandy consistency. Taste a little and see if it’s sweet enough for you. Add either more Allulose or a little monk fruit extract as desired.
Remove to mixing bowl and add coconut, oats and roughly chopped pecans. Mix well.
Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
Let cool for 10 minutes before serving. Serve as is, or with Coconut Whipped Cream, Homemade Nut Milk Creamer, Califia Unsweetened Creamer or So Delicious Ice Cream! Store leftovers covered in the refrigerator for up to 7 days.

Minimalist Baker Recipes
https://minimalistbaker.com/gluten-free-vegan-apple-crisp/
https://minimalistbaker.com/grain-free-berry-crisp/

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Видео The NEW Vitamix Food Processor: Unboxing, How-To (+Fail!) Making Sugar-Free Strawberry Rhubarb Crisp канала Natural Living with Zenana