Heat waffle iron.
To a medium-sized mixing bowl, add the spelt flour, almond meal, and baking powder. Stir to combine and set aside.
In a small bowl, whisk the egg yolks, olive oil, orange rind, orange juice, and nut milk.
Stir the wet into the dry mix
Drizzle the rice syrup over the batter and stir again.
Whisk egg whites into stiff peaks (If you have a stand or hand-mixer, it sure makes this process easier). Gently fold the egg whites into the batter
When the waffle iron is hot, brush with melted butter or oil (I used clarified butter) and ladle in about ½ cup of batter (this won'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 than most waffles
Repeat with remaining batter.