Preheat the oven to 200 °C. Lightly grease and line a large baking tray with baking paper.

Combine the almond meal, arrowroot, baking powder, ground spices and salt in a medium bowl and stir to combine.

Add the blueberries and frozen coconut oil and stir through.

Whisk the almond milk, egg yolks and maple syrup together in a small bowl. Add to the dry mixture and stir to form a lumpy dough.

Whisk the egg whites in a medium bowl, until soft peaks form.

Stir a large spoonful of egg whites into the dough, to loosen. Gently fold in the remaining whites, to make a thick, sticky dough.

Dump the dough into the centre on the prepared tray. Using slightly wet hands shape and press the dough to make a 4 cm thick disc.

Using a large wet knife, mark the disc into eight portions, pressing the knife halfway through the dough. Scatter with flaked almonds.

Bake for 20–25 minutes, until golden brown. Remove from the oven and cover with a clean tea towel. Set aside for 10 minutes to cool slightly.