If roasting stone fruit, preheat oven to 375 degrees F (190 C) and slice fruit into thin wedges. Place on a baking sheet with 1 tsp of coconut or olive oil and toss with a touch of turbinado or granulated sugar (optional). Roast for 15-20 minutes or until soft and juicy. Cover with foil until serving. Set aside.
For the waffles: In a large bowl, prepare flax egg by combining water and flaxseed and letting it rest for 5 minutes to achieve an "eggy" texture.
Add the molasses, applesauce, oil, sucanat, cinnamon, baking powder, salt, and cinnamon and whisk. Add almond milk and stir once more.
Next add flour and almond meal and whisk gently until just combined. Let batter rest while preheating your waffle iron, preferably to a high "crispy" setting.
Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to manufacturer's instructions.
Once done, place on a cooling rack briefly to let steam roll off and crisp up a bit. Then transfer to serving plates in a 200-degree F (93 C) oven. Serve warm with almond butter, roasted stone fruit and maple syrup, or whatever toppings you desire.
*Nutrition information is a rough estimate calculated without toppings. *Recipe (as originally written) yields 3 large waffles (plenty for 2 people) - double or triple for more as these make great freezer waffles to toast up in the mornings for a quick breakfast.