Rye-bread porridge

Porridge used to be farmers food

It is rich in fiber, my favorite “secret ingredient” for healthy mastery of your appetite and weight-loss, which my new book is all about.

This rye-porridge is a favorite from my childhood. A typical Nordic meal that was re-found and re-invented by Noma in Copenhagen.


  • 4 slices of dark rye bread (square ones) or 2 of the long ones (2 ounces each). Traditionally we use old bread that has gone stale.
  • 1/4 cup prunes, chopped. Feel free to use 1/2 cup if you want it more chunky.
  • 1/4 cup pecans. Feel free to use 1/2 cup if you want it more chunky.
  • 1 tbsp real 100% maple syrup
  • 1/2 tsp cinnamon
  • 1 whole organic free happy chick egg – used raw (optional)
  • 1-2 tbsp of oat or nut milk per serving


Break the bread into pieces, put it in a pot with water to cover and let it soak overnight.

Once it is soft, bring the water to a boil with chopped pecans and the prunes.

Simmer for about 20 min. until the water is cooked in and the bread is a porridge, stir as you go.

Add the maple syrup. The bread should have enough salt in it already but you can add a dash more if it is needed for taste.

Add more water to get to the consistency you like. Add the whole raw organic free range happy chick egg (optional) and stir.

When it is ready to serve – serve it hot with cold oat or nut milk.