Gingerbread Waffles with Blueberries and Honey

An ethereal aroma fills your kitchen as these waffles are baking. Perfect with fresh
blueberries and local honey, or simply a shower of powdered sugar over the top.

2 c. unbleached flour , or 2 1/4 c. gluten free flour blend
2 tbsp. fructose or turbinado sugar
1 tbsp. ground flax seed
1 tbsp. baking powder
1 tsp. each ground ginger and cinnamon
1/2 tsp. nutmeg, freshly grated is best!
1/2 tsp. allspice
1/4 tsp. cloves
1 tsp. salt
2 eggs, separated
2 tbsp. blackstrap molasses
1  3/4 c. almond, soy or other milk
6 tbsp. canola or other quality oil

Preheat waffle iron. Whisk dry ingredients together in
medium bowl. Beat egg whites to stiff peaks in small bowl. Add egg yolks, molasses,
milk and oil to dry ingredients, blending thoroughly. Gently whisk in egg whites. Make
waffles according to iron instructions. Serve with blueberries and honey alongside, or
with a generous dusting of powdered sugar. Leftover waffles keep well individually
wrapped in plastic film and reheated as desired in a toaster oven.