Organic farmer Sissy suggests: apple and walnut strudel.

For the filling
Wash the apples and, without peeling them, finely slice them with a mandoline. Wash the lemon and dry it. Cut it in two and squeeze half of it, adding the juice to the apples. Roughly chop the walnuts and mix well with the other ingredients.

For the dough
Finely grind the wheat (or spelt). Alternatively, use wholemeal flour. The dough can obviously also be prepared using only white flour, which is suitable for any recipe, but does not contain as many nutrients. Mix the flour with the oil and knead well with your hands. Add the water and other ingredients, then continue to knead until you have an elastic dough. It is preferable to let it rest for 30 minutes at room temperature in order to allow the wholemeal flour to set.

Place baking paper on the work surface and roll out the dough into a rectangular shape using a rolling pin. Place the apple filling in the centre and close the strudel, sealing it; then turn it upside down to hide the seam of the dough edges. Bake it in the preheated oven on the second shelf from the bottom at 180 °C for 45-50 minutes. Dust the strudel with icing sugar before serving. When still warm, the dough is soft. Once cooled, it will be crunchy and will then soften after about a day.

Serve with a smile!