In a mixing bowl, combine all purpose baking flour, quinoa flour, potato starch, quinoa flakes, xanthan gum, sea salt, baking soda, cinnamon and brown sugar. Set aside. In a large measuring cup, blend olive oil, maple syrup and vanilla. Combine dry ingredients with wet ingredients using a sturdy spoon until a thick batter forms.
Mix flax seed and warm water to use as an egg replacement. Let mixture sit about 5 minutes. Stir egg replacement mixture until foamy and frothy. Add to the batter mixture. Add 2-3 Tbsp. of warm water as needed to form a more creamy mixture (like cookie dough).
Stir in dried fruit and chocolate chips and/or chopped nuts.
Preheat oven to 350°F. Line an 11x9-inch baking pan with lightly greased parchment paper. Spread the batter into the prepared baking pan using wet hands (to prevent sticking). Place the pan into the center of a preheated oven and bake about 22-30 minutes, until the top is golden brown and the center is firm. Toothpick inserted in center should come out clean if done. Cool on wire rack.