Preheat oven to 350 degrees F. Lightly grease an 8- or 9-in. square baking dish and line with parchment paper.

In food processor fitted with an “S” blade, add spelt flour, oat flour, salt, coconut sugar, baking powder and cinnamon. Pulse several times until combined. Add coconut oil, almond milk, maple syrup and vanilla and pulse until coarse crumbs form and dough holds together when pressed between your thumb and index finger.

Press 2 cups of the crumb mixture evenly into the bottom of the prepared baking dish (set remaining crumb mixture aside). Bake for 13-14 minutes, or until crust is lightly golden. While crust is baking, prepare blueberry filling.

In large bowl, combine blueberries, arrowroot powder and maple syrup. Stir gently to combine.

Spread blueberry mixture evenly over the warm crust and top with remaining crumb mixture. Bake for 35-38 minutes, or until blueberry mixture is thick and bubbly, and crumb topping is golden brown.

Let cool completely before cutting into bars. Store in airtight container in refrigerator for 3-4 days.