Whole grain waffles with blueberry sauce

I love the combination of these 2 recipes. Both recipes come from allrecipes.com. (waffles, blueberry sauce) Yum. The waffles flavor was way better than I expected for a whole grain waffle. What I really liked about them was their texture - nice and crispy on the outside, nice and soft on the inside. (even the one I burned was soft on the inside - that's amazing.) I can't say enough good things about the sauce. It was amazing. I did sub out 1/4 cup of the sugar for splenda with no problems the first time I made it, but have also made it with all sugar.

Whole grain waffles

• 2 eggs, beaten
• 1 3/4 cups skim milk (I use 2 %)
  
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1/2 cup flax seed meal
• 1/4 cup wheat germ
• 1/4 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt

1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Blueberry Sauce

• 2 cups fresh or frozen blueberries
• 1/4 cup water
• 1 cup orange juice
• 3/4 cup white sugar
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 1/8 teaspoon ground cinnamon

1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.