Soylent flatbread


We made a Soylent flatbread.

Here’s the recipe:

200 g oat flour
50 g whey protein isolate
50-75 g olive oil (enough to get spreadable consistency)
25 g coconut oil
powdered µnutrients

Spread on baking pan dusted with oat flour (we didn’t use the rolling pin).
Dust top of Soylent with a little more oat flour.
Bake at 325ºF for 12 minutes.

Dip in olive oil (or drizzle some olive oil over it).

It tastes a little like bread, a little like oatmeal, and a little like Soylent. Not too bad, actually.


But…but…denaturated proteins! Destroyed micros!

( = don’t replace all of your Soylent with this)


Most of the micronutrients are in pill form atm. This includes all the vitamins which are the micronutrients that are destroyed by temperature, so we’re not turrible worried about that. We are going to look into the effects of denaturing proteins. Also, after a few more attempts, we’ve determined that if you make it really flat it gets nice and crispy. We’re also experimenting with using more coconut oil instead of olive oil, as it is closer to butter, hopefully leading to a more flakey flatbread.


Sriracha sauce makes it wonderful. It’s so good with Sriracha, you might even be tempted to nibble on it for pleasure.


Why would denaturing a protein be bad?

From Layne Norton, bodybuilder and PhD in Nutritional Sciences with his dissertation in muscle protein metabolism:

“Denatured protein is also known as a whey hydrolyzed protein. When you hydrolyze a protein, what you’re doing is basically changing the structure of the protein permanently. The peptide bonds that are present in protein are broken. However, despite the change in the structure of the protein, denatured protein still contains all of the amino acids that are found in other forms of whey protein. As a result, denatured proteins are still nutritionally beneficial. They are especially beneficial to bodybuilders who use denatured proteins. They help aid in protein absorbance and protein digestion since the protein is already broken down.”