Ingredients
- 150 g de judías blancas cocidas (en conserva)
- 150 g de harina de avena
- 20 g de aceite de oliva virgen extra
- 6 - 8 tiras de piel de naranja
- 30 g de avellanas tostadas
- 1 cucharadita de polvo de hornear
- 1 cucharadita de canela molida
- 8 dátiles sin hueso
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