Holistic healing starts from taking care of yourself, and nutrition is one of the best ways to support your body inside and out.

There’s nothing quite like the comfort of a warm, savory bake. Autumn calls for hearty, nourishing flavors, and this cake brings together seasonal leeks and pumpkin seeds in a way that’s as comforting as it is good for you.

Our Parisian nutritionist, Eylul Yavuz, prepared this healthy cake recipe for you to support your digestion and energy levels.

NUTRITION HIGHLIGHTS
• High in complete protein
• Rich in zinc & magnesium from pumpkin seeds (amazing for female hormones)
• Gut-friendly and satiating
• Great for blood sugar stability
• Low-gluten / gluten-free option available

INGREDIENTS (serves 6–8 slices)

• 2 medium leeks, finely sliced
• 2 tbsp olive oil
• 3 eggs
• 150 g Greek yogurt or skyr (for extra protein)
• 60 g oat flour (or chickpea flour for gluten-free)
• 40 g pumpkin seeds, lightly crushed
• 1 tsp baking powder
• Salt & black pepper, to taste
• Optional: 30 g protein powder (we use almond protein)
• Optional: ½ tsp nutmeg or cumin
• Optional: 30 g grated parmesan or nutritional yeast

HOW TO MAKE
1. Prepare the leeks
Heat olive oil in a pan and sauté leeks on low heat for 8–10 minutes until soft and lightly caramelized. Let cool slightly.
2. Mix wet ingredients
In a bowl, whisk eggs with Greek yogurt until smooth.
3. Add dry ingredients
Add oat flour, protein powder, baking powder, spices, salt, and pepper. Mix gently until combined.
4. Fold in texture
Stir in the cooked leeks and pumpkin seeds (and cheese or nutritional yeast if using).
5. Bake
Pour into a lined loaf pan. Bake at 170°C for 35–40 minutes, until golden and a knife comes out clean.
6. Rest & serve
Let cool 10 minutes before slicing.

Enjoy and take care of yourself! ♥