Smoked Salmon – Cream Cheese Seed Cups



Seed Cups

  • 1/3 cup of each of the followingSunflower Seeds
    • Pumpkin Seeds
    • Sesame Seeds
    • Chia Seeds
    • Flax Seeds
  • 2 tbsp Psyllium Husk Powder
  • 1 cup Boiling water
  • 1/4 cup melted coconut oil
  • 1/4 tsp salt


  • 8 ounces room temperature cream cheese
  • 4 ounces of smoked salmon


Makes 48 servings

  1. Combine dry ingredients in a large bowl
  2. Add boiling water and melted oil
  3. Mix with a fork for a few minutes until it forms a gel dough
  4. Portion out the dough in to 1-1/2 tsp portions and form into small cups in mini cupcake papers
  5. Bake at 300F for 50-55 minutes. Half way through baking you must pat them down as they swell up
  6. Remove from oven and cool the seed cups
  7. Combine cream cheese and smoked salmon in a medium bowl, stir to mix thoroughly
  8. Fill each cup with cream cheese and smoked salmon mixture and serve

It’s Happy Hour!

This is a great finger food for Happy Hour! We use the seed cracker recipe to make little cups that you fill with cream cheese and salmon, yummy little bites! You can make the seed cups ahead of time even storing them until you are ready to fill and use them!

Nutrition Facts

Amount Per 1 Serving


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