These are pretty damn good.




Breakfast time!  After my lazy morning cup of coffee I broke out one of my soylent brownie bricks from the fridge.  I wanted to toast it a bit first so I butterflied the big hunk and stuck it in the toaster oven.  After a minute I pulled them out, somewhat warm, but good enough.

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I’m eating them now and I’m actually enjoying it.  The texture is dense like a really dense brownie but its crumblier.  It melts in your mouth like a brownie, and the dark cocoa powder really comes out.  Each chunk I cut was about 600 calories, so each half of this soylent brownie is about 300 calories.  I’m not even finished with the first half and I’m feeling satiated already.  I’ll probably stick the other half back in the bag and eat it in a few hours.

You’ll definitely need a bottle of water to wash it down.  Its heavy and creamy, but the consistency is very much like a brownie.  Its shocking, actually how similar it is.  The dissimilarities come in the form of it being not as sweet, a bit more crumbly, and a lot denser.  Overall though, this is definitely something I don’t mind eating and is a nice change from liquid soylent.

If you’re making soylent using the hacker school recipe, I high suggest giving this a try!


Soylent brownies

I finally had some free time and on the whim decided to see what would happen if I baked my recipe.  I’m not a big baker, but the basic idea should work right?  The questions I had though, was that if I baked my soylent mix, 1) would it stay together? 2) would it taste any good?

Well, lets try!

I found a loaf pan and eyeballed around 3x my current soylent recipe should be enough to fill it.  I went ahead and mixed up 3x every ingredient, including the oil, and 2 cups of filtered water to get it to a doughy consistency.

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I then greased the loaf pan and smushed it into the loaf pan.  I also smoothed it out.

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I set the oven to 350, let it preheat, then put the soylent loaf in the oven for 40 minutes.

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After 40 minutes, I pulled the loaf out and set the pan on a rack to cool for about 20 minutes.  Afterwards, it looked like this brown soylent brick.  It smelled a little like brownies which was pretty pleasant.

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I tasted the bits that crumbled off and to my surprise, it tasted like a brownie.  Less sweet and chocolatey than a brownie, but definitely not bad.  I split the recipe into 6 pieces, each representing approximately a 600 calorie meal.  After they cool I’ll put them in baggies in the fridge.

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That’s it.  Super simple.  To answer the questions I had posed: 1) Yes, they stayed together quite well without using some kind of binder (like eggs) and 2) They taste pretty damn good.  I’m happy with the outcome.  Also, I am aware that heat may render some of the micronutrients useless or whatnot.  I still need to research that.


All measurements are by weight, as per my hackerschool varient, scaled up x 3.

180 g Bob’s Red Mill Oat Flour Whole Grain
150 g Trader Joe’s Unflavored Soy Protein
90 g Olive Oil
150 g Bob’s Red Mill Flaxseed Meal
60 g Hershey’s Cocoa Powder
45 gBob’s Red Mill Soy Lecithin
6 g Jarrow Formulas MSM Sulfur
120 g White/Brown Sugar (Recipe calls for brown, I used white though)
9 g Iodized Salt
40 g Potassium Gluconate
6 g Choline Bitartrate
3 g Emergen-C
2 cups of water

Preheat oven to 350 degrees.

1) Mix the dry ingredients in a large bowl.  I used a whisk to get even mixing of all the ingredients.

2) Mix in olive oil.  Using a spatula, smash the dry mix into the oil.  It should look a bit crumbly but there is way too much powder to wet ratio.  This is okay.

3) Add in the water 1/2 cup at a time while mixing until you have a dough-like mixture.  It shouldn’t be runny or crumbly either.  Just right.

4) Grease baking pan.  I used anti-stick baking spray, you could use that or just rub some olive oil around the pan.

5) Pack the dough into the pan, smushing down as you go.  Level out the top.  It may be helpful to wet the spatula to help smooth the top.

6) Bake at 350* for 40 minutes.  After 40 minutes, stick a toothpick into the middle of the loaf.  It should come back relatively dry.  If there is some stuff stuck to it, its okay.  You could bake it longer if you want, I don’t know what will happen so if you do, make sure you come back and report on what happened.

7) Cool the pan for 20 minutes, place a plate upside down on top of the loaf pan, invert both the pan and the plate and the loaf should plop out.  Otherwise run a knife between the pan and the soylent loaf.

8) Subdivide, let cool, then bag it up.

I have no idea how long this will last, if it needs refrigeration, or any of that jazz.  I will be keeping it in the fridge.  You can do whatever you want.

That’s it.  I suggest messing with the recipe if you want.  See if you can make something better/different/more interesting/less interesting.  Play around with it.  You could use a shallower pan and make something that resembles actual brownies, or you could make cupcakes, or things that represent actual energy bars.  Whatever! get creative!

Busy busy!

I’ve been really busy so no more daily updates.  

I’ve pretty much made soylent my breakfast.  I can’t beat the grab and go aspect.  The only thing that kills me is the gas.  I’m still getting it! If it doesn’t go away in another week then I’m going to have to do some more research into what ingredients could be causing it.

Other than that, I’ve noticed that I need coffee less and I don’t get hungry until late in the afternoon if I sip on the soylent throughout the morning.  It gives me constant energy which is very useful for a guy with very little time during most days to devote to eating.  Two days ago I had straight food for all three meals and I felt crappy.  Lethargic, mentally fuzzy, and just all out cruddy.  I found myself thinking “man, I can’t wait to go back to soylent”.  

Another thing is that the food choices around my school and work are fairly shitty.  Large, heavy meals, are just too much food to have at once when you’re trying to be productive.  A smaller constant intake is better, although you won’t get as much satisfaction out of it as you would eating a large, tasty meal.  

Anyways, have a very soylent day!


Quick update

Nothing new to report.  I had soylent for breakfast yesterday.  This morning I woke up late and had a late breakfast/early lunch of real food then went to a BBQ.

I will say that having soylent around is pretty handy for quick grab and go meals/drinks or when I just don’t know what to eat.  Breakfast for me is usually a blah meal.  I have a savory tooth and dinner is my main meal.  I’m always looking forward to a good dinner so breakfast usually gets overlooked or I’ll eat something crappy.  Soylent is great because I can just drink it and not be hungry all day.

I definitely look forward to the commercial release of the product and will most likely try it once its released.  

Day 8: Who let the soylent out? Toot toot toot toot toot

Everything is going along normally.  No abnormal experiences, nothing strange to report.  I still get gas but nowhere as badly as I did the first few days.  I hope I’m becoming immune to soylent gas.

On the other hand, I really like the consistency of cooked soylent.  Although it may destroy vitamins (I need to do more research on this) the texture is quite nice.  Like a chocolate porridge.

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I adjusted my recipe again, this time to reflect the caloric intake I want per day from Soylent.  Since I have normal food for dinner, I set 1200 calories as a good base intake and adjusted my recipe to match.  Here’s the image of the recipe, since I never save the proportions of any of my combinations:



This reflects how I use soylent, as a breakfast and lunch meal replacement.  It didn’t make sense to make 2000 calorie batches.  Now, soylent makes up the bulk of my daily vitamins, minerals and fiber and food should make up the rest (mostly carbs and protein).

Finally, if you haven’t read Ars Techinca’s review of soylent, you really should.  Here’s an awesome quote from the final installment of the week-long experiment.

Soylent creator Rob Rhinehart was kind enough to sit down and talk with me for a bit on the Ars Soylent experience. He answered some of the questions that came up in the comments over the past several days.

The one I most wanted him to elaborate on was on the why of it all. The comments on the past pieces in this series have been brimming with folks who can’t (or won’t, perhaps) see the point of Soylent. Whether it’s because they love cooking too much, or they can’t understand why someone would drink a nutrient slurry in place of food, some people were not at all on board.

“Soylent is supposed to be like an ultimate staple meal,” began Rhinehart. “When you think about food, a lot of people immediately jump to the best aspects, which are great—eating for recreation, eating with people. This is an important part of life, and food is intimately tied with culture and tradition.”

But not every meal is artisanal, fresh, and healthy; Soylent aims to fill in those gaps like a utility. “People will talk about beer and wine and gourmet coffee, but most of the time they’re drinking water. By focusing on Soylent as a staple, fool-proof meal, this could do a lot more for health than some new recipe based on lettuce or something.”

Back to my rice and beans 2.0

Day 8: = Day 1 (mod 7)

No update yesterday afternoon as I skipped soylent and went straight for the chicken nuggets. What can I say? I’m a sucker for a good nugget.

Anyways. This morning I pull out yesterday’s lunch and lo and behold it has not separated at all. It must have been something to do with the cooking of the powder.



Its weird that it stayed mostly combined.  But anyways, overall its quite thick, almost like a porridge.  I like it.

The bad news is that the cooking didn’t really help with the gas.  I had gas yesterday from the soylent and it might have been less than normal, but the cooking process didn’t stop the gas symptoms.  That’s a bummer but it was worth a try.  I’m going to return to my original theory that it’ll go away in a week or so.

Other than that, everything is good to go.  My brown sugar still hasn’t arrived from amazon, so if you’re looking to emulate my recipe, just buy it in store.

Day 7 (Morning): Nom

So cooking the soylent gets it really thick and porridge-like.  This changes the texture from chunky to smooth which I like because uncooked soylent can be gritty at times and the little bits have the tendency to get stuck in my throat, necessitating additional water to wash it down.  The downside is that it gets really thick and if you have your blender ball in the bottle with the powder when you add hot water, you’re gonna have a bad time.  I didn’t realize that there was a huge lump of powder stuck in my blender ball, which I encountered at the end of breakfast, so that sucked.

Since I’m home for breakfast, I had time to cook up lunch.  This time I took the blender ball out and added hot water to about 60% of the bottle.  I stirred it up with a chopstick, something with little surface area because cooked soylent is sticky as hell.  I stirred it up with the hot water and left it for a few minutes to cook through.  You can really smell the change in the cooked soylent.  It smells like oatmeal.  I’m hoping that the longer cooking time will help with taste and gas.

So far its been about 30 minutes since breakfast and I’m feeling a lot better than normal.  I still feel some rumblings of gas, but its not as strong as with raw soylent.  We’ll see how I fare through the rest of the day.  If I don’t get burps all morning, I consider this a win.

On a side note, There may be a way to make soylent bars.  I’m thinking that if I add enough water to make the soylent thick, then bake it, I can make edible bars that would be easier to carry.


Day 6 (Wrap up): A few words


Day 6, back on board. I had Soylent for breakfast and lunch today and felt great… except for the gas. I’m still getting gas from the soylent! Raghhh!

Besides that unfortunate side effect, the portability and ease makes this amazing for a person on the go. I’ve been so busy with school and work that taking 30 minutes to find a place to get lunch and to eat is a lot of time I could spend doing other… more important stuff. I also don’t get that 2pm sleepyness I usually get after lunch, or the bloated full feeling. That’s one aspect I really like.

I prepped tomorrow’s breakfast soylent, except this time I’m trying to cook the soylent a bit with hot water.  I basically added boiling water to my usual mix up to half the blender bottle.  Shook it up, then added some cold filtered water.

There has been discussion on soylent discourse and reddit where some members were cooking the oat powder prior to eating.  I believe that they did this to reduce the phytic acid, but there are reports of it reducing side effects.  Since I had a bunch of premix already made up, I decided to see if “cooking” the pre-mix would make any difference. I don’t know what this would do to the rest of the recipe, but keeping everything else constant seems like a good experiment.

I’ll report back tomorrow on the gas situation.

Other than that, this has been a great addition to my life. Just a few kinks to work out.

Day 6 (Morning): breakfast of champions

Of all the uses of Soylet, breakfast seems like the best fit for me. I love being able to have a grab and go beverage that I can drink through the morning that will keep me full and energised.

Anyways, onto this morning. I’m still using my 50/50 mix of coconut and olive oils. I don’t really notice a difference so I’m probably going to switch back to pure olive oil.

I’m still getting gas, citrus burps are interesting. Other than that, nothing new to report.

Day 5 (Morning): Back to the basics

I’m back to my recipe. No more experimenting…. Welllll.. I’m trying a 50/50 mix of coconut and olive oil. I detect no noticeable taste difference. Probably because the cocoa is an overpowering taste.

The coconut oil has a habit of congealing into clumps when cold.

Other than that nothing weird yet. Just really sore from yesterday.