M A K E S 8 W A F F L E S ( 4 I N C H E S E A C H )
You can double this recipe if you need to serve more than four, but there's no need to increase the baking powder or baking soda.
2 large eggs, at room temperature, separated
¼ cup unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
1 container (4 ounces) unsweetened applesauce
1 teaspoon cider vinegar
1 teaspoon pure vanilla extract
1 cup Sorghum Blend
1 tablespoon sugar
2 teaspoons baking powder
1½ teaspoons pumpkin pie spice or apple pie spice (or use 1 teaspoon ground cinnamon, plus ¼ teaspoon ground nutmeg or allspice)
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon xanthan gum
Topping of your choice, such as warmed applesauce, syrup, or honey
Directions
1 If you want to keep the cooked waffles warm while preparing the others, line a 15 × 10-inch baking sheet with foil and place in a preheated 200°F oven.
2 In a large bowl, whisk together the egg yolks, butter, applesauce, vinegar, and vanilla until smooth.
3 In a small bowl, sift together the sorghum blend, sugar, baking powder, pumpkin pie spice, baking soda, salt, and xanthan gum and then whisk into the liquid ingredients until the batter is smooth.
4 In a small bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form, about 30 to 45 seconds. Increase the speed to high and beat until stiff peaks form, about 2 minutes. Fold half of the whites into the batter and then carefully fold in the remaining whites.
5 Coat a waffle iron with cooking spray and heat, following manufacturer's directions. Pour about 1/3 cup for each waffle onto the surface, spreading the batter evenly to the edges. Cook 3 to 4 minutes or until the waffles are golden brown. Transfer cooked waffles to the baking sheet in the oven while cooking the remaining waffles, if necessary. Top with warmed applesauce, syrup, or honey.
