Preheat oven to 350 degrees.

Measure out a cup of whole wheat white flour.

Remove two tablespoons of the flour and return to the flour bin.

Place flours in a sifter and add two tablespoons of corn starch, 2 teaspoons baking powder, 1 teaspoon salt, coconut palm sugar and cinnamon.

Sift.

Place melted butter, eggs or egg replacer, quinoa, buttermilk and vanilla in a blender or food processor.

Process until smooth.

Pour wet ingredients into dry ingredients and mix until just combined.

Place batter (it will be thick) in a miniature cake doughnut pan about ⅔ of the way full.

Bake for 8 to 10 minutes, until a toothpick comes out clean. (If you are using a full size doughnut pan you will need to adjust cooking time accordingly.)

Remove from oven and take a butter knife and run it around the edges of the donuts.

Allow to cool in the pan for 5 to 10 minutes and remove from pan, using the butter knife again on the ones that do not easily pop out.

Allow to completely cool on a wire rack.

Top with glaze or sugar.

To make sugar donuts, place evaporated cane sugar (or other sugar of choice) in a plastic bag and and 2 to 3 cooled donuts at a time.

Shake until coated.

To make a glaze, combine ¼ cup water and a teaspoon of vanilla in a small sauce pan.

Heat until warm and add 2 cups of confectioners sugar.

Stir with a whisk until smooth.

Dip donuts and top with sprinkles if desired.

Allow to sit on a wire rack or parchment paper for 10 minutes prior to serving.

Makes 24 mini doughnuts