Whole Spelt Almond Waffles

Whole Spelt Almond Waffles

1 ¼ cup whole spelt flour
¾ cup almond meal
½ teaspoon baking powder
2 eggs, separated
¼ extra virgin olive oil
rind of one orange
½ cup orange juice
¾ cup soy milk or milk
3 tablespoons brown rice syrup
melted butter or olive oil for brushing the waffle iron
Berries, yogurt and maple syrup to serve

Special equipment: Belgian waffle iron

Heat waffle iron.
Sift spelt flour, almond meal and baking powder into a medium size mixing bowl, stir to combine and set aside.

Whisk egg yolks, olive oil, orange rind, orange juice and milk, stir into dry mix, drizzle rice syrup over batter and stir again. Whisk egg whites into stiff peaks and gently fold into batter.

When waffle iron is hot brush with melted butter or olive oil (I used butter) and ladle in about 1/2 cup of batter, this dosen’t fill the whole mold, I like them to be on the smaller side with an uneven edge. Close lid and cook for about 4 minutes, the waffle iron will beep when ready, but I cook them for 1 or 2 minutes longer as this batter is moister then your usual waffles. Repeat with remaining batter.
Enjoy outdoors if possible!

Makes 8 small to medium size waffles or 6 large.

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