The conserve comes from Canning For a New Generation. It is supposed to have pecans in it. Toasted pecans. However, I toasted them, set them off to the side, and didn’t notice them again until the cans were processing. (Go me!) Luckily, one of the cans didn’t seal, so I got to try some today, and it is plenty tasty without them. Since clementines come as a bunch and I have several left over, all I need to try this again (and potentially give as Christmas gifts?) are more pears! I wouldn’t have thought of putting pears with citrus, but it works quite well. The clementines are sweet, and they don’t overwhelm the flavor of the pear. I bet the crunch of the pecans will round it out nicely.

From this book, I also made the applesauce recipe. It has one ingredient: apples. 

The cookies came from The Gluten-Free Vegan. I have yet to find a chocolate chip cookie recipe that I really, really like. I like this one quite a bit, but it has garbanzo bean flour (I used garfava flour, since that’s what I have). I want to like the bean flours. They have more nutrients in them, and they make a denser, heavier product. Unfortunately, I can always taste the bean flours, no matter what else is in the cookie! The chocolate chips help, but the aftertaste is still there. I think this recipe would be very nearly perfect if I could find a denser flour that isn’t a bean flour, because I love the texture. Unlike my father, I like my cookies firm, but soft. These definitely fit the bill. 

Now if only I could get rid of that pesky gluten-free gritty aftertaste…