First grind the linseed finely in a blitz chopper. Preheat the oven to 180 degrees.
Finely puree the cream cheese, cottage cheese, eggs and oil in a tall container with a blender. Mix with psyllium, salt, baking powder, sourdough powder, bread spice mixture and fried onions. Roughly chop the walnut kernels in a lightning chopper.
Stir in the egg mixture with the dough hook of the hand mixer and knead in the walnuts. Let the dough rest for about 5 minutes. Divide the dough into two portions and shape into 2 small baguettes about 25 cm long, place on a baking sheet lined with baking paper Bake in the hot oven on the middle rack for about 45 minutes. After 30 minutes, cover with baking paper and finish baking.
Let the crispy baguette cool completely on the baking sheet.