Crispbread with seaweed and butter

Recipe TARI

Crispbread with seaweed 

1 carrot (70 g)
3 tsp (or more) of Ocean Wings (Ocean Purple or Ocean Palm can also be used)
60 g (2/3 cup) of oats
50 g (1/4 cup) of flaxseeds
50 g (1/3) cup of sesame seeds
50 g (1/3) cup of sunflower seeds
1/2 dl (1/3 cup) of oil
2 dl (3/4 cup) of water
100 g (1/2 cup + 2 tbsp) of graham flour
125 g (1 cup) of wheat flour
2 tsp of baking soda
1 tsp of salt

Grate the carrot and combine with the rest of the ingredients. Divide the dough in half, and roll each half into a square the size of the baking paper. After the dough is rolled out cut each square into 20 pieces.

Heat the oven to 170°C (warm air), and bake both squares at the same time for 25 min. or until the crispbreads are crispy.


Seaweed butter

250 g (1 cup) of butter (soft)
2 tsp (or more) of Ocean Wings (Ocean Purple and Ocean Palm can also be used)
juice from ½ a lemon
½ tsp of salt pepper 

Combine all the ingredients.




TARI and Húsarhaldsskúli Føroya have collaborated in the project From spore to dinner plate, which is funded by the Faroese Research Council. Through the collaboration Jóhanna á Tjaldrafløtti, Director of Húsarhaldsskúla Føroya, has developed the recipes for Crispbread with seaweed and Seaweed butter.