Bathox Australia


Muffins, Cakes + Everything Sweet!

Choc Chip Blondies


  • 150g unsalted butter, chopped
  • 200g white chocolate, chopped
  • ½ cup Sugarless Organic Sweetener
  • 3 free-range eggs, lightly beaten
  • 1½ cups plain flour
  • 1 cup self-raising flour
  • ½ cup white choc bits
  • 1 cup pitted cherries, quartered, plus extra whole cherries for garnish
  • ¼ cup slivered almonds
1. Preheat oven to 180°C. Grease an 18cm x 28cm slice pan.
2. Line base and sides with baking paper, leaving long sides to overhang.
3. Melt butter and chocolate together in a medium saucepan over low heat, stirring until smooth.
Remove from heat. Set aside for 5 minutes to cool.
4. Add Stevia, eggs, flours and choc bits to the pan.
5. Stir well to combine then spread into the pan. Press cherries into the surface. Sprinkle with almonds.
6. Bake for 30minutes or until golden and set.
7. Allow to cool in the pan. Cut into squares and serve with cherries.

Raspberry Muffins


  • 3 cups flour
  • 2 tbs baking powder
  • ½ cups Sugarless Organic Stevia Stevia
  • 1¼ cups milk
  • 1 tsp vanilla essence
  • ½ cup raspberry jam
  • 100g butter, melted and cooled
  • 1½ cups raspberries (fresh or frozen) 


1. Sift flour, baking powder and Sugarless Organic Stevia into a bowl.
2. In a jug, blend together the milk, eggs, vanilla essence and raspberry jam.
3. Stir in the dry ingredients, folding in the butter and raspberries as you go.
4. Spoon into a greased muffin tray to ¾ full.
5. Bake at 220°C for 15-20 minutes or until cooked.
6. Place on wire racks to cool. 
7. Serve with yogurt, ice cream or icing. 

Anzac Biscuits


  • 100g unsalted butter
  • 1 tbs golden syrup
  • ½ cup Sugarless Organic Stevia
  • ¾ cup coconut
  • ¾ cup flour
  • ¾ cup rolled oats
  • 1 tsp baking soda
  • 1 tbs hot water


1. Melt butter and syrup together in a large saucepan. Let it cool down to room temperature. 
2. Mix Sugarless Organic Stevia, flour, rolled oats and coconut into a saucepan and stir.
3. Dissolve baking soda in hot water and mix into the saucepan.
4. Roll mixture into balls and place on a lined baking tray. Flatten slightly.
5. Bake at 160ºC for 10-12 minutes or until golden.
6. Place on wire racks to cool. 

Chocolate Cake 


  • 175g unsalted butter
  • ½ cup Sugarless Organic Stevia
  • 3 eggs
  • 3 tbs cocoa powder
  • ½ cup boiling water
  • 2 cups flour
  • 1 tsp baking powder


Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Dissolve Stevia and cocoa in the boiling water. Sift flour and baking powder together. Add creamed mixture alternately with cocoa mixture. Pour into a  lined 22cm round or square cake tin. Bake at 180ºC for 30 - 40 minutes. Leave in tin to slightly cool, then turn onto a cooling rack. When cold ice with chocolate icing.

Ginger Loaf

  • 2 Cup Flour
  • 1/2 C Stevia
  • 1 Tbsp Golden Syrup
  • 2 Tbsp Ginger
  • 1 1/2 tsp Baking Soda
  • 2 tsp water
  • 125 g Butter
  • 1 Cup Milk 
Sift flour and ginger together. Cream butter and golden syrup together, add to sifted ingredients. Warm milk slightly, stir in Stevia until dissolved. Mix baking soda in water. Add all ingredients together. Combine well. Pour into a lined loaf tin. Bake at 160ºC for 35 - 45 minutes, or until an inserted skewer comes out clean. Cool 5 minutes then turn onto a cooling rack.

 Peanut Brownies

  • 125 g butter
  • 1 C Stevia
  • 1 egg
  • 1½ C flour
  • 1 tsp baking powder
  • 2 Tbs Cocoa
  • 1 C peanuts
  • ¼ C water
Cream butter and Stevia until light and fluffy. Add egg and beat well. Sift flour, baking powder and cocoa together. Mix into creamed mixture. Add peanuts and water and mix well. Roll tablespoonful of mixture into balls. Place on a lined baking tray. Flatten slightly with a fork. Bake at 180ºC for 15 minutes or until cooked. Place on a cooling rack. When cool spread with chocolate icing.

Belgium Biscuits

  • 125 g butter
  • ¼ C Stevia
  • 1 egg
  • 2 C flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 2 tsp mixed spice
1 measure of pink raspberry flavoured icing
  • Jelly crystals
  • Raspberry jam

Cream butter and Stevia until pale in colour and light and fluffy. Add egg and beat well. Sift flour, baking powder, cinnamon, ginger and mixed spice together. Stir into creamed mixture to make a firm dough. Turn out onto a lightly floured board. Roll out to 3mm thickness. Cut into rounds with a cookie cutter or upturned glass. Bake on lined oven trays at 180ºC for 15 minutes or until lightly golden in colour. Place on a rack to cool. When cool ice half of the biscuits with pink raspberry icing and sprinkle lightly with jelly crystals. Spread jam on the remaining biscuits and place iced biscuit on the top of each one.