Sunday was both my mom's and father-in-law's birthdays plus I was recovering from Avital's birthday! It was a bit overwhelming, but we all got through it alive!
Since we spent the weekend with my mom, she was okay with us missing her birthday dinner so that we could go to my father-in-law's celebration. But because we were going to miss her dinner, I wanted to do something special for her while we were all together.
Sunday morning I woke up and with a little help from my dad, made my mom a superspecial brunch. We made vegan pumpkin waffles with spiced pecans and warm Vermont maple syrup. It was light and fluffy and filling all at the same time. Mom totally loved it and had a relaxing morning of that decadent breakfast and a clean-up crew (a.k.a. me) who left her kitchen spotless when we were all done!
I used the recipe from The PPK (again) and you can find it here. And here is how I did the pecans:
1. Preheat oven to 400 degrees
2. Spread 1 cup (or more) of pecans in a single layer on a baking sheet.
3. Drizzle (generously) with agave nectar.
4. Sprinkle (again generously) with cinnamon, allspice, nutmeg (not too much nutmeg), and ground cloves.
5. Mix everything so the nuts are well coated and flatten back out to a single layer.
6. Bake for 5-10 minutes until they look sticky and a bit dark.
7. Let them cool and spoon them out of the baking sheet and serve.