Soak flaxseeds and chia seeds in water and tamari. Let soak at least 15 minutes, stirring frequently.
Mix squash, almonds, sunflower seeds, crushed garlic, seaweed, salt and pepper in a food processor.
Mix the squash and nut mix with the flax and chia seeds and spread onto Teflon sheets on top of dehydrator trays.
Slice the tomatoes and put on top of crackers, pushing them into the mixture (if using).
Score the mix with a knife making lines in the crackers to make squares.
Dehydrate in a dehydrator at 105°F for 24 - 28 hours. You could also dehydrate them at a higher temperature, and it wouldn't take as long. I prefer low temperatures so you don't lose the enzymes.