Waffles and Blueberry sauce

This recipe has brought sweet unity to our marriage. Isaac loves waffles. I love breakfast. We both love blueberries. And this recipe evolved into healthy wedded bliss.

This recipe serves 4--I always half it to give us two hearty portions. They also freeze pretty well, if you want to make extra.

Waffles:
2 C. whole-wheat pastry flour
1 1/2 tsp. baking powder
1 tsp. baking soda
2 T. ground flaxseeds*
1 1/2 C. unsweetened applesauce--see Tip
1-1 1/2 C. buttermilk, sour milk, almond milk, or soy milk
Chopped walnuts, optional

Combine dry ingredients with a whisk and make a well in the center and pour in the applesauce and milk. Stir just until smooth. Pour by 1/2 cupfuls onto well-greased waffle iron and sprinkle with chopped walnuts (really, try this, you won't regret it).

Meanwhile...

Blueberry sauce:
2 C. frozen blueberries
1-2 T. all-fruit spread (blueberry or strawberry flavored)
1 T. cornstarch mixed with 2 T. cold water
A pinch of stevia, splenda, honey, agave, or plain old sugar, to taste.

Put the blueberries and fruit spread in a microwave-safe bowl and microwave on high until completely thawed and starting to look juicy (about 2 minutes). Mix the cornstarch and water thoroughly and add to the blueberries. Microwave in 30-second increments until it becomes thick and bubbly, then add sweeteners to taste (you may not need them--it's up to you. Just don't blame me if it's too sour). Serve on top of waffles.

*Don't omit the flaxseeds! Use 1 T. oil if you have to! Otherwise your romantic breakfast will be an utter failure and you'll be tearfully scraping sticky waffles off the waffle iron! Just take my word for it and don't ask for any details.