Raspberry White Chocolate Individual Clafoutis (Gluten-Free)

• 2 whole eggs, preferably organic and free-range
• 1 cup organic cream
• 1 teaspoon orange flower water- optional (or use vanilla extract if you prefer)
• 3/4 cup blanched almond flour/meal (I use Bob's Red Mill brand)
• 1/3 cup organic sugar
• 1.5 cups organic raspberries
• 1/4 cup white chocolate chips- optional (I use ghirardhelli)
• 4 dashes powdered sugar, for dusting
• 2 raspberries for garnish, optional

1. Preheat oven to 350u0b0 F.
2. In a blender, combine the eggs, cream, orange flower water (or vanilla), almond flour and sugar. Process until thoroughly mixed.
3. Place 6-7 raspberries into each of your custard cups or glass jars. Distribute the white chocolate chips evenly and then pour the batter equally into each one. Place custard cups on a baking sheet and transfer carefully to the oven.
4. Bake for 30-35 minutes until the the custard is set. Enjoy warm with a dusting of powdered sugar, or serve with cream, creme fraiche, whipped cream, or vanilla ice cream if you like; these are also good served chilled.

eggs, cream, orange flower, blanched almond flour, sugar, organic raspberries, white chocolate, powdered sugar, raspberries

Taken from food52.com/recipes/12585-raspberry-white-chocolate-individual-clafoutis-gluten-free (may not work)