John Myers
Contents
show
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 100gCalories: 335kcalCarbohydrates: 6.4gProtein: 12.2gFat: 29.2g
