Oh you guys I have something a little extra special for you today!

Today, sweet invisible internet friend of mine, we are making donuts!

But not just any ol’ run of the mill donuts. Today, we are baking ourselves some secretly healthy, light and fluffy vanilla spiked Strawberry Choc Chip Donuts.

Oh and if you don’t happen to have a donut pan please do not disregard this recipe, just switch out the donut pan for a muffin tray, boom problem solved. I got your back yo, don’t you worry about that!

I think these donuts are a little extra special because this recipe was created by sweet darling daughter of mine. That’s right, 4 years old and she is coming up with some killer recipe ideas. What can I say, she did her mama proud 🙂

Before starting pre-school the little lady and I have only really been apart just a handful of times and never for an extended period of time. If I did leave her it was always with spunky husband or my dear ol’ dad so this whole transition to pre-school thing was a big deal for us. And she (we?!) took to it flawlessly.

Actually, girlfriend loves pre-school so much that she was devastated when she woke up on saturday morning to the news that school wasn’t on. Poor girl was heartbroken. I figured with her daddy away at work we should have ourselves a super fun girls day. And that’s exactly what we did.

We read a million hundreds thousands until mama lost her voice and couldn’t read another word lots of her favourite stories, we had ourselves a special little “coffee” date complete with extra sprinkles of course. We also painted our nails and we made these delicious little donuts all at the little lady’s request.

You guys . . . these donuts . . . They are light and fluffy, spiked with the perfect amount of vanilla, rippled with sweet juicy bites of fresh strawberries and speckled with rich, delicious dark chocolate chips. What can I say, my girl did me proud.

These donuts are light and fluffy and just perfectly sweet which makes them a totally acceptable breakfast option.

Perfect for an extra special valentines day brunch or morning tea with the one you love.

They also make for the perfect little dessert.

These donuts also freeze really well so you can wrap them up and pack them in school/work lunch bags.

But really, these donuts are just all kinds of delicious and the perfect way to spend 30 minutes sharing special moments, making sweet memories with precious little helpers who are growing up way to quickly!

Plus you get the added bonus of being able to eat  light, fluffy, vanilla spiked donuts that are rippled with sweet juicy bites of pretty pink strawberries and studded with antioxidant rich, dreamy, delicious dark chocolate chips that also just so happen to be totally healthy.

What more could you want?

Apart from more donuts . . . and maybe a time machine?

{Baked} Vanilla Spiked Strawberry Choc Chip Donuts
Makes approx 8-10 light, fluffy, subtly sweet, secretly healthy vanilla spiked choc chip studded, berrylicious donuts

Ingredients –

1 egg – vegan friends sub your fave egg replacer

3/4 cup milk

1 Tablespoon of coconut oil, melted and cooled

2 teaspoons of vanilla extract

1 cup plain flour – I like to use cassava flour (or Bob Red Mil’s 1:1 GF flour blend) to keep them gluten & grain free

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 cup monk fruit sweetener (sub coconut sugar)

1/4 teaspoon of salt flakes

1/4 cup Strawberries finely chopped

1/2 a block (about 1/4 cup) of your fave dark chocolate roughly chopped

Method –

1 – Preheat oven to 150′F (350′F) and have your donut (or mini muffin) trays out ready

2 – In a large bowl place egg, vanilla, milk and coconut oil then whisk to combine.

3 – Into the vanilla/egg mix sift your flour, sugar, baking powder, baking soda and salt then whisk to combine.

4 – Add strawberries and chocolate chips until almost combine. Careful not to over mix.

5 – Pour the batter evenly into your donut trays – either use a spoon,pour from a jug or transfer to a ziplock bag and snip off a corner and “pipe” the mixture in.

6 – Bake for 8-10 mins, until lightly golden and the tops spring back when lightly pressed.

7 – Allow to cool in their trays for 5-10 mins then transfer to a wire rack to cool completely.

FYI – these babies freeze really well and keep for a 3-5 days covered in the fridge.

Enjoy xo

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Question of the day –

If you could choose to do any one thing as an extra special treat, anything, anywhere, anytime, what would it be?
For me at the moment I would fly my sweet family (near and far) to meet in Denver for a shopping spree at cherry creek mall with a detour VIA Target complete with giant coffees from Starbucks, followed by a nuggets game, then burgers at Cherry Cricket and we would finish the day off with some TCBY salted caramel fro yo, yo and a big handful of Stauffers animal crackers 🙂