Ingredients:
2/3 cups pomegranate seeds, separated
6 Tablespoons of orange juice (fresh if possible)
2 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 cup cold butter or margarine
½ cup of egg substitute (or 2 eggs)
1 tsp finely grated orange zest
1 tsp vanilla extract
Milk and sugar
Large rimless baking sheet, greased

Preheat your oven to 400◦F

In a small saucepan, heat 1/3 cup of the pomegranate seeds and the orange juice. Once simmering, gently crush the seeds with a spoon and simmer 3 minutes. Strain (discard the seeds) and cool to room temperature. Whisk together flour, sugar and baking powder in a large bowl. Using a pastry blender or two forks, cut in the margarine until you have pea-sized crumbs (best not to use a food processor for this step). Combine the egg substitute (eggs), zest and vanilla in a small bowl. Add the pomegranate/orange juice and mix well. Add to the flour mixture and stir with a wooden spoon or hands. Mix until dough comes together (don't over mix). Flour your hands. Gently knead in the remaining pomegranate seeds, taking care not to crush them. Flour your hands once more. Gently pat the dough into a round disc (about 9-inches round and about 1/2 inch thick) on the prepared baking sheet. Using a serrated knife or pizza cutter, cut into 8 triangles. Brush with milk and sprinkle with sugar. Bake 20-25 minutes, until golden brown.

(Based on a recipe found at http://yumyumkidcupcake.blogspot.com)