- 2 cups whole wheat flour
- 1/2 cup cornstarch, or more as needed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 large pomegranate, peeled and seeds separated
- 1/2 cup turbinado sugar
- 1/2 teaspoon lemon juice
- 1 egg
- 1/2 cup almond milk
- 1/2 cup softened butter
- 2 tablespoons vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon turbinado sugar, for sprinkling (optional)
- Preheat oven to 375 degrees F (190 degrees C).
- Stir flour, cornstarch, baking powder, and salt together in a bowl.
- Stir pomegranate seeds, 1/2 cup sugar, and lemon juice together in a bowl until seeds are coated with sugar.
- Beat egg in a bowl; stir in almond milk, butter, vinegar, and vanilla. Pour egg mixture into pomegranate mixture and stir to combine. Stir egg and pomegranate mixture into flour mixture to make a soft dough.
- Turn out dough onto a lightly floured surface. If dough is too sticky, sprinkle with a bit of cornstarch. Roll or pat dough into a 3/4-inch thick round; cut into wedges and transfer to a baking sheet. Sprinkle dough with 1 tablespoon sugar.
- Bake in preheated oven until golden brown, about 15 minutes.