Digestion friendly energy bars for runners! Dairy, gluten & egg free | Cooking with Cass Ep3 | AD using @Free Soul protein | recipe & ingredients below - Dealing with some health issues earlier in the year has caused me to become intolerant to gluten, dairy and even allergic to eggs! My gut health (which is so closely linked to our wellbeing) has been quite the rollercoaster. From chronic bloating, to discomfort, it’s been a real journey. As a runner I relied often on things like sweets, gels, and protein bars for fast energy. Unfortunately I’ve had to remove those processed foods from my diet and focus on creating recipes with real whole foods to replace them, and it’s made all the difference. I am still figuring this all out, but this has made a huge positive difference in my life. Reminder - we all need different foods to thrive. You can recreate the same bars with my recipe below, and grab your @freesoul protein using my code CASSIA for a 15% discount. Recipe - 1. Line a bread loaf pan with parchment paper, leaving a few inches of overhang on two of the sides like handles. Set aside. 2. In a medium size microwave safe bowl, combine the peanut butter, honey, and coconut oil. Heat till completely melted then add vanilla. 3. In a large bowl combine the protein powder, gluten free oats, rice crispy cereal, flaxseed, salt and cinnamon. Mix then add the nuts, dried fruit and chocolate chips. Once fully combined, add in peanut butter mixture and stir till combined. 4. Add to prepared bread loaf pan, press down firmly, then add more nuts, dried fruit and chocolate chips to top if desired. 5. Add bars to fridge for minimum 4 hours or overnight. Cut into 4-8 bars and enjoy! Ingredients - * 1/4 cup natural peanut butter * 1/3 cup honey , or maple syrup if vegan * 2 tbsp coconut oil * 1 tsp vanilla extract * 1 scoop vanilla protein powder, I used Freesoul vegan vanilla * 3/4 cup gluten free oats * 3/4 cup rice crispy cereal * 1/4 cup ground flaxseed * pinch of salt * 1 tsp cinnamon * 1/2 cup nuts, I did 1/4 cup pecans and 1/8 cup pumpkin seeds but you can use whatever you like * 1/2 cup dried fruit, I used 1/2 cup dates * 1/3 cup chocolate chips, vegan if desired