Healthy Rainbow Fruit Flapjack

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We know Easter’s all about chocolate and we’re 1000% on board with that. We would never try to convince anyone to abandon their creme eggs (unless you were abandoning them on our doorstep). That being said, our chefs were messing around in the kitchen recently and we think they struck absolute gold with this fruity flapjack masterpiece.

Simple to make? Tick. Fun to decorate? Definitely. Tastes as good as it looks? It seems impossible but it’s true! Picture this: A sweet and buttery flapjack base, slathered with light, creamy icing, bejewelled with a rainbow of juicy fresh fruit.

Mouth watering yet? It gets better! As an added bonus we’ve made the recipe vegan, gluten-free, dairy-free and nut-free to suit all our free-from friends. Who’s bank holiday just got even more delicious?

Healthy Rainbow Fruit Flapjack


  • 125g Free From Vegan Spread
  • 100g Golden Caster Sugar
  • 80g Agave syrup ( or honey if you’re not vegan)
  • 200g Gluten Free Oats
  • 20g Psyllium Husk
  • 20g Ground Flaxseed
  • 10g Chia Seed


  • 100g Free From Vegan Spread
  • 200g Icing Sugar
  • 75g Coyo
  • 1tsp Vanilla Extract
  • Fruit to decorate  (we used blueberries, kumquats, pomegranate,  grapes, kiwis, strawberries, raspberries and star fruit).


Preheat your oven to 200/180 fan/gas mark 4 and line a baking tray with greaseproof paper.

Put the free from spread, caster sugar and agave syrup in a saucepan over a low heat, stir until the spread has melted and everything is well combined.

Mix the dry ingredients in a large bowl, then transfer half to a food processor and pulse until floury.  Return to the large bowl, add the wet ingredients and stir until everything is coated.

Tip the mixture onto your baking tray and using a silicone spatula press and shape the mixture into an egg.  Bake in the oven for 20 minutes until golden brown. Allow to cool completely before decorating.

To make the icing beat together the free from spread and icing sugar until it looks sandy, then add the coyo and vanilla and beat until combined.  Chill until it has firmed up to a spreadable consistency.

Spread over the cooled flapjack and decorate with fruit.  Serve immediately.

Want more Easter recipes? We’ve got a killer Hot Cross Bun And Butter Pudding that’s great for using up leftover hot cross buns. And our Hoppy Road is perfect for using up leftover chocolate eggs (if there is such a thing).


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