In a food processor chop the baby spinach. (You may also roughly grind it). Keep it aside.
In a nonstick saucepan combine almond milk and almond flour and stir until the first boil.
Add ½ tsp salt and black pepper to it and mix well. Boil this sauce for 2-3 minutes.
Turn off the flame, add chopped/ground baby spinach and mix. Let it cool to room temperature.
In the meantime preheat oven at 425 degree Fahrenheit and prepare a 9*5 loaf pan by greasing and dusting it.
In a mixing bowl combine spelt flour, baking powder, baking soda and the remaining salt.
Pour the spinach sauce into the dry ingredients and mix.
Add maple syrup and water and knead very well into dough. The dough should be soft and takes little time to absorb the liquid fully so before adding more water first make sure that all the liquid is well absorbed.
Shape the dough according to the pan and sprinkle slivered almond. Bake in the middle rack for 15-18 min or until the tester comes out clean and the sides starts browning.
Let it cool and cut into desired slices.
Can be stored in a refrigerator in an air tight container for a week.