It has a rubbery feel and
a somewhat lumpy surface.
The batter might be
somewhat lumpy.
The batter will be thick and
somewhat lumpy.
What you're aiming for is
a somewhat lumpy, textured mash — no need to purée completely.
I found that my batter was
somewhat lumpy, but Heidi was right — that was no big deal.)
(Batter will be
somewhat lumpy.)
* Almond flour is made from blanched almonds (without the skin) and the texture can be
somewhat lumpy.
My batter ended up
somewhat lumpy but the final product turned out great!