Ingredients
3 very large onions (Cut thinly into long strips)
1 1/2 cup flour
1/2 tsp. baking soda
1/4 cup Splenda
1 cup shredded coconut
1/2 cup cooking oil
1/4 cup pomegranate juice
1 cup beef broth
3 eggs
Preparation
Preheat large frying pan with 4 tsp. cooking oil (Canola). When hot, place long strips of onion and fry until carmelized.
Combine flour, Splenda, baking powder and shreded coconut in large mixing bowl.
Add wet ingredients:- 1/2 cup cooking oil, 1/4 cup pomegranate juice, 3 eggs (beaten), and 1 cup of broth
Blend wet and dry ingredients together and pour into a 13" x 9" x 2" oblong baking pan for a half hour/ or until done. Use a toothpick to test for doneness. Cool and cut into rectangles or squares. Serve hot as a side dish.
