Waffles with Spiced Blackberry Sauce

Fresh hot waffles smothered in a delicious blackberry sauce... what a scrumptious way to start off the day. But let's be realistic-- who has the time to make that up before work, school or church? Well, with these freeze-ahead recipes you don't have to have time! It's already made for you!
And the best part is, this ready-to-eat breakfast is packed with nutrition. The waffles are whole wheat, and the sauce is well.. whole berry ;) Now let's be realistic. Is this as fantastic as fresh from the iron waffles? No. But when you need a quick breakfast, this is a lovely option.


Everyday Whole Wheat Waffles
(this is a jumbo batch so you can stock the freezer. Psst.. use leftover potato water in place of milk. Makes them extra fluffy!)

5 1/4 cups whole wheat flour
3 Tbl baking powder
1 1/2 tsp salt
6 eggs
5 1/4 cups milk
1 1/2 cups oil
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Combine wet ingredients, beating thoroughly. Add salt and baking powder, again mixing thoroughly. Gradually add flour. Cook in waffle iron to desired crispness. After cooling, pack individual waffles between wax paper in a freezer ziploc bag. Store in freezer. Makes roughly 2 1/2 dozen 4" waffles. 

Spiced Blackberry Sauce
My daughter's purple face is a testimony to the yumminess of this nutritious sauce!
4 cups frozen blackberries
1/2 cup water
1/3 cup sugar
1 1/2 tsp cinnamon
1 Tbs cornstarch mixed with 2 Tbs water
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Place berries and water in a medium saucepan over medium/high heat. Once the berries have thawed, add sugar and cinnamon. Bring to a boil, and boil until berries fall apart easily. Remove from heat and puree in food processor, or smash with a potato masher for a chunkier texture. Return to a boil and add the cornstarch water mixture. Stir constantly until thickened. Remove from heat and cool. Pour into a container with enough room to allow for expansion and store in freezer. Thaw in refrigerator before use. Reheat before serving for maximum yumminess. Makes roughly 2 1/2 cups of sauce.