To make nut-free, substitute almond flour with ¼ cup + 1 tablespoon buckwheat groats.
Alternatively, you may substitute buckwheat groats with 3 tablespoons almond flour.
Store gingerbread balls or cookies in an air-tight container at room temperature for a 2-3 days or in the refrigerator for a week.
For extra chewiness, place in the
dehydrator at 115 F for 2 hours.