These were good! I did not separate the eggs but incorporated the whole eggs into the batter. I loved having the tiny pieces of apple plus the addition of extra cinnamon and a touch of nutmeg by me. Almond milk was used since it was was I had. The batter was made up the night before to help the morning go much easier. One could probably make up the batter with the egg yolks the previous evening and then whip the egg whites in the morning...but sounds like extra dirty dishes to me! NOTE: spelt is NOT wheat-free. It is an ancient type of wheat but with much less gluten than modern wheat.

Great recipe! I substituted applesauce for the apples, just for ease. Don't skip the oil if you use applesauce, they won't bind together properly! Best gluten free waffles I've tried so far!

I used regular milk and applesauce because that's all I had on hand, but the whole family liked it. I also added a bit of nutmeg and just beat the whole eggs in to save time, so I guess I didn't really follow the recipe to much, but as a base recipe it worked well.

These could have been made with less oil, they are greasy! They are light and fluffy,. They turn out to be a crispy kind of waffle, which I have not enjoyed for quite a while when using whole grain flours! Good taste!