Crispbread with seaweed and butter

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.

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