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.

photo 1

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

photo 2photo 3

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

photo 4

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.

photo 1 (2)

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.

photo 3 (2)

photo 5 (2)

photo 4 (2)

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!

One thought on “Soylent brownies

  1. You are a risk taker heh. My approach would have to been to try a small brownie size experiment because if it went awry, lots of wasted ingredients. I thought to try this as well. Good to see yours turned out well. I typically use 350ml of water in my 1x mixture for a pudding like consistency.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s