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+ servings

Spelt and Almond Waffles


  • 1 ¼ cup spelt flour
  • ¾ cup almond meal
  • ½ tsp baking powder
  • 2 eggs, separated
  • ¼ cup olive oil
  • rind of one orange
  • ½ cup orange juice
  • ¾ cup almond milk
  • 3 Tbsp brown rice syrup
  • melted butter, coconut or olive oil (for brushing the waffle iron)
  • berries, yogurt, honey and/or maple syrup to serve
  • special equipment needed: Belgian waffle iron


  • 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.