Crispy Baguette

5 from 6 votes
Prep Time 1 hour
Cook Time 45 minutes
Rest Time 30 minutes
Total Time 2 hours 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 335 kcal


  • 100 g Flaxseed crushed
  • 100 g Double cream cheese
  • 200 g Cottage cheese
  • 2 tbsp Rapeseed oil
  • 60 g Walnut kernels
  • 30 g Psyllium husks
  • 1 tsp Bread spice mix
  • 2 tsp Baking powder
  • 30 g Roasted onions
  • 1 tsp Sourdough extract
  • 3 Pc. Eggs
  • 1 tsp Salt


  • 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.


Serving: 100gCalories: 335kcalCarbohydrates: 6.4gProtein: 12.2gFat: 29.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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