DIY Eat - Low-Cal Snacks

Liver Dumplings

Ingredients

2 ½ cups rye flour
1/3 lb fresh chicken liver
2 Tbsp chopped parsley
3 ½ Tbsp sunflower oil
About ½ cup water

Utensils

Cooking pot, hand mixer

How to do it
• Preheat the oven to 340° F and line the baking pan with baking paper.
• Cook chicken liver in water about 15 minutes and let it cool.
• Puree chicken liver with water.
• Measure rye flour.
• Add pureed chicken liver, parsley, and oil and stir to a smooth dough.
• Make small balls, about 3/4” diameter, with your fingers.
• Bake about 25 minutes at 340° F.

Dogs Light

Ingredients

2 ¾ cups wheat flour
2 cups oat bran
1 cup cottage cheese
1 fresh pear
1 tsp cinnamon
About ½ cup water

Utensils

Rolling pin, dog-shaped cookie cutter

How to do it

• Preheat oven to 320° F and line baking pan with baking paper.
• Measure and mix wheat flour, oat bran, and cottage cheese.
• Quarter pear and puree with water.
• Add pureed pear with cinnamon to the flour mix.
• Mix to a smooth dough with hand or electric mixer; you may add warm water.
• Roll dough 1/4” thick on floured surface and cut out with cookie cutter.
• Put cookies on baking pan and bake about 20 minutes at 320° F.

Variation

Instead of pear, you can use a carrot.

Salmon Cookies

Ingredients

2 ½ cups wheat flour
2/3 cup soft oatmeal
½ lb raw salmon fillet
1 egg
3 ½ Tbsp sunflower oil
About ½ cup water

Utensils

Mixer, cooking pot, rolling pin, fish-shaped cookie cutter

How to do it

• Preheat oven to 300° F and line baking pan with baking paper.
• Cook salmon fillet for 15 minutes and let it cool.
• Puree fish with water.
• Measure and mix wheat flour and oatmeal.
• Add the salmon, egg, and sunflower oil.
• Mix everything in to a smooth dough with a hand or electric mixer.
• Roll the dough to about ¼” thickness on a floured surface and cut out with a cookie cutter.
• Put the cookies on the sheet and bake them about 20 minutes at 300° F.

Variation

You can also use tuna. Canned tuna is very suitable. If possible, use a type packed in water.