Walnut Waffles with Bluebery Sauce

1 cups flour, all-purpose
1 cups flour, whole-wheat
1/4 cups nuts, walnuts
2 teaspoon baking powder
1 teaspoon baking soda
4 egg whites
2 1/4 cups buttermilk
2 tablespoon oil, cooking
2 cups blueberries
1/4 cups grape juice, white
1 tablespoon honey

Preparation
Walnut Waffles:
1. In a medium bowl, stir together all-purpose flour, whole wheat flour, walnuts, baking powder, and baking soda. In a large bowl, beat the egg whites with an electric mixer on medium speed until very foamy. Stir in buttermilk and oil. Gradually add flour mixture, beating by hand until smooth.

2. Pour 1 cup of the batter (for square waffle baker) or 2/3 cup of the batter (for round waffle baker) onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open lid until waffle is done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve Waffles warm with Blueberry Sauce.

Blueberry Sauce:
In a medium saucepan, combine 1 cup fresh or frozen blueberries, 1/4 cup white grape juice, and 1 tablespoon honey. Heat just until bubbles form around edges. Cool slightly. Transfer to a blender. Cover and blend until smooth. Transfer sauce to a serving bowl. Stir in 1 cup fresh or frozen blueberries. Makes about 1 2/3 cups sauce.