Ok, progress has been made. I picked up the rice paper wrappers at Kroger today, came home and whipped up a batch of bars.
Soylent is indeed very sticky, and it’s in powder form is apparently insanely hydrophilic. However, carefully controlling the mixing order and water amount yields a really firm “dough” that works pretty well.
Here’s how I made them:
2/3 Cup dry Soylent 1.1 powder
~1.5 Tablespoon oil blend (this is approximate)
2.5 Teaspoon Splenda (the complete lack of sweetness in 1.1 is great for flavoring, but piss poor for eating in bar form)
2 Tablespoons warm-ish water
1 Rice Paper Spring Roll Wrapper
Start with the Soylent powder and Splenda in a medium bowl. Add the oil. Using a silicone spatula, start pressing down and “smearing” the Soylent powder into the oil. Your end goal here is to incorporate as much Soylent into the oil as possible, you should end up with a bowl of what looks like wet-ish sand. Once you’ve smooshed and smeared all the oil clumps into the Soylent, add the water one tablespoon at a time, smearing and smooshing between water additions. You want to “smoosh” and smear as much as possible, sort of folding the water into the Soylent. Keep going until it looks like it won’t change consistency any more, and then keep going a bit longer. You should end up with a Soylent dough that will more or less only stick to itself, and will keep it’s shape for the most part when left alone.
At this point, hydrate your spring roll wrapper, lay it out flat, roll your Soylent dough into a thick “snake” and plop that down in the center of the wrapper. Wrap that up like a spring roll or burrito, flatten slightly and then refrigerate till dry and firm. “Recipe” yields one bar, roughly 510 calories (I’ll have to get a more accurate and relible scale before I can weigh them out and actually see).
These are actually pretty good. Just as filling as regular Soylent, but the Soylent flavor is much more intense. It’s not unpleasant by any means, it’s simply unique.
Notes & Addenda:
This whole process is designed loosely around DIY protein bars, and a method for baking crackers. Therefore, it may be simplified with a food processor. I don’t own one, so I wouldn’t know.
I’m working on an idea to add flavor “gel” to the inside of the wrapper, using flavorant and agar agar to make a sort of gel. I haven’t gotten the agar, nor do I quite know what would work well as flavors yet. I know that vanilla chai tea makes an excellent complement to Soylent, so that may be my first attempt.
If anyone has an suggestions or flavors, or would like to donate some agar agar let me know, it’d be a huge help.